Simple Way to Roasted Root Vegetable Soup Jamie Oliver

Seasoned Roasted Root Vegetables

This soup is a flavour explosion.

Recipe Summary Seasoned Roasted Root Vegetables

I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later.

Ingredients | Roasted Root Vegetable Soup Jamie Oliver

olive oil cooking spray

1 butternut squash - peeled, seeded, and cut into 1-inch pieces

1 large sweet potato, peeled and cut into 1-inch cubes

1 (10 ounce) package frozen Brussels sprouts, thawed and halved

1 onion, halved and thickly sliced

1 parsnip, peeled and sliced

3 carrots, cut into large chunks

2 tablespoons olive oil, or as needed

1 teaspoon ground thyme

1 teaspoon dried rosemary

1 pinch salt

ground black pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.

Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.

Info | Roasted Root Vegetable Soup Jamie Oliver

prep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 10 Yield: 10 servings

TAG : Seasoned Roasted Root Vegetables

Side Dish, Vegetables, Squash,