• Skip to main content

FriFran

Gluten-Free, Vegan, Allium-Free, Coconut-Free and More

  • Free resources
    • Low FODMAP Cheat-Sheet
    • Seasonal Comfort-Food Classics
    • Five-Day Meal Plan
    • Little Book of Curry
  • Recipes
    • Breakfasts and Drinks
    • Soups and Starters
    • Main Meals
    • Salads, Sides and Foundations
    • Desserts and Puddings
    • Low FODMAP
    • Conversion Tables
  • Blog Posts
  • About
  • Cookbooks and More
    • Vegan Spring Cookbook
    • The Vegan Low FODMAP Cookbook
    • 30-Minute Summer
    • 30-Minute Autumn
    • The Winter Vegan Cookbook
    • Gluten-Free Vegan Christmas
    • FriFran Food Diary
  • Shop

Simple, Delicious Roasted Winter Vegetables

It doesn’t get any more simple or comforting than Simple, Delicious Roasted Winter Vegetables. Keep it simple and serve with brown rice and a glass of red wine.

Allergy Information – Simple, Delicious Roasted Winter Vegetables

Simple, Delicious Roasted Winter Vegetables are gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Simple, Delicious Roasted Winter Vegetables

Switch this up by using other seasonal veg and use veg you love.

Recipe – Simple, Delicious Roasted Winter Vegetables

Difficulty easy
Serves 4-6
Preparation time 10 minutes
Cooking time 50 minutes

Ingredients – Simple, Delicious Roasted Winter Vegetables

2 large carrots
2 medium parsnips
1 butternut squash (or similar sized pumpkin)
3 tablespoons vegetable oil
1.5 tablespoons (approximately 3 sprigs) finely chopped rosemary
Salt and pepper to taste

Method – Simple, Delicious Roasted Winter Vegetables

1. Preheat the oven to 190 C (fan)
2. Peel or scrape the carrot and parsnips and cut in to quarters length-ways.
3. Carefully top and tail the butternut squash and slice in half length-ways. Remove the seeds (set these to one side and roast these separately). Slice in to long thing length (similar size to the carrots and parsnips)
4. Arrange all the vegetables on to a large flat baking tray and drizzle the oil over the vegetables and season with a little salt and pepper and place in the oven for around 40-50 minutes
5. Check the vegetables after around 40 minutes – they should be golden, crispy and soft. If they are not pop them back in the oven for another 10-15 minutes
6. Serve with a medley of roasted delights.

  • Facebook
  • Pinterest
  • Twitter
  • Yummly
  • Terms and Conditions
  • Privacy and Cookies
  • Contact
  • About

Copyright © 2023 FriFran All Rights Reserved