Roasted Vegetables with Parsnip Dip
Ingredients
1
Pack(s)
whole veg dip parsnip
3
pc
carrots
2
pc
beetroots
4
pc
potatoes, each the size of a fist
2
pc
red onions
2
tb
olive oil
Some
salt
Preparation
1. Preheat your oven to 430 degrees Fahrenheit/220 degrees Celsius upper and lower heat. Prepare a baking tray with baking paper. Peel the vegetables, cut into pieces and spread out on the baking tray.
2. Brush the vegetables with olive oil, season with salt, and bake on the middle shelf of the oven for 20-25 minutes.
3. Enjoy the roasted vegetables with the whole veg parsnip dip.
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