Preheat oven to 200°C. Peel and cut into large chunks 3 carrots, 2 bulbs beetroot, 2 parsnips and 1 swede or 2 turnips. Place in a 1.5 litre ovenproof dish and drizzle with 1 tbs olive oil. Roast for 55 minutes or until tender.
Meanwhile, mix 1 1/2 cups (85g) fresh breadcrumbs, 1/2 cup (45g) coarsely grated parmesan, 1/3 cup chopped fresh continental parsley, 2 tbs each fresh oregano and sage leaves and 2 tbs olive oil.
Sprinkle over the roasted vegetables and bake 15-20 minutes or until golden.
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