Roasted Autumn Vegetables

Ok so I am obsessed with roasted vegetables at the moment and recently I shared my recipe for Roasted Mediterranean Vegetables. This time I am sharing my recipe for Roasted Autumn Vegetables. This dish is so quick to prepare and will take around 45 minutes to cook. Perfect for your cosy family roasts. This is a great way to get more vegetables into your daily diet and is even great as meal prep for lunch or dinner the next day with some fish or chicken.

As we are coming into pumpkin season I will be adding it to this recipe for added flavour because I love the taste of pumpkin.

So if you are looking for a side dish to go with your dinner this weekend, definitely give this recipe a go.

INGREDIENTS

(serves 2-3)

5/6 White Potatoes, peeled and cut into quarters

1 Small Butternut Squash, peeled and chopped into chunks

1 Courgette, chopped

2 Carrots, peeled and chopped

1 tsp Dried or Fresh Thyme

Olive Oil

Ground Himalayan Pink Salt & Ground Black Peppercorn to season

METHOD

Pre-heat the oven to 180 degrees

In an oven proof dish add the vegetables, just mix them all in

Pour over a few tablespoons of olive oil, enough to lightly cover all the vegetables

Season with a little salt, pepper & add the thyme

Place in the centre of the oven and bake for around 40-45 minutes or until the veg is soft and slightly coloured

Serve hot and enjoy!