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Categories:Viewed: 13 - Published at: 4 years ago
Ingredients
- 1/2 Butternut Squash
- 3 Beet Roots
- 6 Small Potatoes
- 1 Tablespoon Olive Oil
- 2 Tablespoons Paprika
- 2 Tablespoons Dried Basil
- Salt And Pepper
Method
- Preheat oven to 200°C/390°F (fan or convection, 180°C/355°F).
- Peel and cut vegetables into bite size pieces (the potatoes don't necessarily need to be peeled).
- Mix olive oil, paprika, dried basil, salt and pepper in a large bowl before adding vegetables. Mix everything together well.
- Place vegetables on a large baking tray/baking dish. Make sure they are spread out evenly, preferably in a single layer.
- Cook vegetables in oven for about 30 minutes. They should be tender but still have a slight bite to them.
