Roasted Potato and Vegetable
Recipe by Chef Brian McDermott
  • Difficulty: Easy
  • Category:
Servings: 1 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
  • carrots, parsnips, squash, sweet potato, potato, red onion, garlic
  • thyme, rosemary, parsley
  • Donegal Rapeseed Oil
  • black pepper
Instructions
  1. Preheat tray in the oven at 180 degrees for ten minutes.
  2. Prepare the vegetables, mix and place in a bowl and then add 3 tablespoons of Donegal Rapeseed Oil and toss the vegetables until coated in oil then add the herbs and black pepper.
  3. Add the vegetables to the hot tray and cook for 30 minutes, shaking occasionally.
  4. Honey can add a good flavour if you wish for the last five minutes. Toss twice through cooking.