Garlic Butter Roast Carrots, Parsnips and Capsicums

Name: Garlic Butter Roast Carrots, Parsnips and Capsicums
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 5 parsnips, peeled, quartered lengthways; 5 carrots, peeled, quartered lengthways; 2 red capsicums, seeds removed, cut into wedges; 2 red onions, peeled, cut into wedges loose; 2 Tbsp olive oil; Salt and pepper; 50g butter, softened; 6 cloves garlic, peeled and crushed; 2 Tbsp chopped fresh thyme leaves, plus extra small sprigs to garnish

15 minutes + 45 minutes

Serves 8

Seasonal Dinner Christmas Buffet Gluten Free Vegetarian

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Ingredients

5 parsnips, peeled, quartered lengthways
5 carrots, peeled, quartered lengthways
2 red capsicums, seeds removed, cut into wedges
2 red onions, peeled, cut into wedges loose
2 Tbsp olive oil
Salt and pepper
50g butter, softened
6 cloves garlic, peeled and crushed
2 Tbsp chopped fresh thyme leaves, plus extra small sprigs to garnish

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Method

1. Preheat oven to 200°C (180°C fan-forced). Place the parsnips, carrots, capsicums and onions in a large roasting pan. Drizzle with oil, season with salt and pepper and toss well to coat.
2. Place the butter, garlic and thyme in a small bowl and mix to combine. Dot the garlic butter over the vegetables. Roast for 40-45 minutes, or until lightly browned, tossing once or twice during cooking so vegetables brown evenly.
3. Transfer to a serving platter and garnish with small sprigs of thyme.
Per Serve
• Energy 774Kj • Protein 3g • Total Fat 9g • Saturated Fat 4g • Carbohydrates 19g • Sugars 14g • Sodium 322mg
Dietary and nutritional info supplied by NZ Nutrition Foundation