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Roasted vegetables with parsnip dip

Ingredients

for 2 portions

Preparation time: 40 min

 

1 pack of whole veg dip - parsnip

2-3 carrots

2 beetroots

4 potatoes, each the size of a fist

2 red onions

2 tbsp olive oil

Salt

INSTRUCTIONS

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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