Roasted Veg

Ingredients:

• Half a peeled and diced butternut squash

• Half a pound of potatoes

• Peeled and diced beet root

• Five baby carrots diced

• One small sweet onion

How to make the salad:
Once all the vegetables have been chopped, toss and evenly coat in olive oil. Drizzle balsamic vinegar, salt and pepper and a cup of fresh or dried herbs: rosemary, sage, basil, oregano, thyme and parsley.
Once coated place in a large baking tray and spread out
Roast in a hot preheated oven at 350 degrees for approx 40 min
or until gently browned.


This delicious dish is comforting and warm on cold fall days.
Perfectly paired with a hearty soup and crusty bread.