Roasted Vegetable Medley

Roasted Vegetable Medley




Servings: 2



Ingredients
500 grams of Jersey potatoes
3 Large Carrots
300g of cosed cup mushrooms
80g radishes
Black pepper
rock salt
2 teaspoon of dried thyme
2 teaspoon of dried rosemary
Spray Oilve Oil
Olive Oil


Recipe
1. Preheat the oven to 200C/400F/Gas 6.
2. Wash the all of the vegetables apart from the mushrooms, just wipe them with kitchen
roll. Boil the potatoes for 30 minutes until soft.
3. Spray two large baking trays with spray olive oil and put the potatoes into a baking tray
with the carrots. Place the mushrooms and radishes in the other. Dust both with the
rosemary and thyme and crack rock salt and black pepper over the top, Lightly drizzle
olive oil over the top of both then lightly spray with the spray oil.
4. Place the potatoes and carrots in the oven for fifteen minutes then take out and mix
them well and respray with spray oil. Place both baking trays in the oven for ten minutes.
Check after ten minutes and mix well and respray and place back in the oven for an
additional ten minutes.
5. Take out the mushrooms and radishes and put to one side. Put the oven up to high
and respray the potatoes and carrots and put back in the oven for 8 minutes to crispen.
6. Serve all on large plate, goes well with pork, chicken, turkey and steak.