Winter Roast Vegetables

Winter Roast Vegetables
A warming winter roast veg recipe with Lucy’s Great Golden Dressing.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4-6
Winter Roast Vegetables


  • 2 red onions, peeled and quartered
  • 1 garlic bulb, broken up into cloves (leave the papery skin on)
  • 2 carrots, sliced into batons
  • 2 parsnips, sliced into batons
  • 12 new potatoes, halved if large
  • 1 yellow pepper, quartered and de-seeded
  • 1 red pepper, quartered and de-seeded
  • A few sprigs of fresh rosemary
  • A small bunch of flat-leaf parsley, roughly chopped
  • Salt & pepper, to taste
  • Generous serving of Lucy's Dressings Lucy's Great Golden Dressing - £4.50

How to make

  1. Preheat the oven to 180°C.
  2. Add prepared vegetables to a large roasting tin.
  3. Pour over a generous amount of Lucy’s Great Golden Dressing and toss to coat. Season well and tuck in the rosemary sprigs.
  4. Roast for 30-40 minutes, checking the vegetables every 10-15 minutes and giving them a stir. When done, the vegetables should be golden around the edges and the potatoes easily pierced with a fork.
  5. To serve, sprinkle over some the chopped parsley and extra pepper if desired.

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Products used in this recipe

Lucy's Great Golden Dressing

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