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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is wonderful to serve as a side dish or as a light meal. I usually have it with fresh grilled fish from our sea. Ingredients:
3 carrots, chopped |
3 parsnips, chopped |
3 tbsp olive oil |
1 butternut squash, chopped |
2 red onions, sliced |
2 leeks, sliced |
3 garlic cloves, roughly chopped |
2 tbsp mild curry paste |
Directions:
1. Preheat oven. Put the carrots and parsnips in a large roasting tin or on a large baking tray, drizzle with 1 tbsp oil and cook for 40 minutes.
2. Add the butternut squash, red onions, leeks and garlic to the roasting tin or baking trey. Season, then drizzle ove the remaining 2 tbsp olive oil.
3. Roast for 45 min until the root vegetables are tender and golden. Stir in curry paste and returne to the oven for 10 min to continue roasting, then serve. Enjoy!
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