Serves 4
Ingredients:
- 17 oz parsnips
- 17 oz butternut squash
- 17 oz sweet potato
- 6 sticks of celery, cut into 5 cm pieces
- 2 red onions, peeled and cut into wedges
- 8 whole cloves garlic, left unpeeled and smashed with the back of a knife
- 4 tbsp GOOD Hemp Seed Oil
- 2 tbsp wholegrain mustard
- 2tbsp runny honey
- Salt and freshly ground black pepper to taste
Directions:
Pre heat oven to 350F.
Peel and cut vegetables into similar bite sized chunks. Mix the oil, honey and mustard. Toss the vegetables in the dressing then transfer to a roasting dish and cook for 45mins. Turning them a few times during cooking. |
