Roasted winter vegetable bake

A twist on the classic flavours found in a Roast dinner stuffing: onion, garlic, sage and breadcrumbs. This simple meal is absolutely delicious and can be prepared in advance ready to pop into the oven when you are. The vegetables I have included are purely my choice but feel free to mix it up; you can use carrots, sweet potato, potato, celeriac, parsnips, butternut squash. I would suggest one sweet vegetable in the mix just to lift the flavours and compliment the onion and garlic topping.

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Roasted winter vegetable bake

Servings: 4

Vegetables

Servings

• 1 small butternut squash
• 2 parsnips
• 2 carrots
• 2 tbsp rapeseed oil
• 160 g fresh breadcrumbs
• 1 onion, diced
• 1 garlic cloved crushed

Instructions

1. Pre-heat the oven to 200 degrees (fan) and dice your chosen vegetables, place in a even layer in a roasting tray, drizzle with oil and roast in the oven for 25 minutes until soft.

2. Meanwhile, soften the onion and garlic in a small saucepan. If you can cover with some greaseproof paper and put on the lowest heat for 20 minutes.

3. Remove the vegetables from the oven, cover with the onion mixture and sprinkle with breadcrumbs. Drizzle with oil and return to the oven for 15 minutes until the breadcrumbs brown.

4. Remove from the oven and serve with chicken or a green salad.