This tasty, gluten-free and dairy-free recipe is a fantastic way to savour the flavours of winter's bounty. Loaded with seasonal vegetables and topped with a crispy herb crust, this dish is perfect as a hearty side or a light main course.
Ingredients
1 medium butternut squash, peeled and cubed
2 parsnips, peeled and sliced
2 medium carrots, peeled and sliced
1 large red onion, cut into wedges
2 tablespoons olive oil
Salt and pepper, to taste
1 cup gluten-free bread crumbs
2 tablespoons mixed dried herbs (such as thyme, rosemary and sage)
2 tablespoons olive oil
Directions
Preheat your oven to 200 degrees Celsius.
In a large bowl, combine the cubed squash, sliced parsnips, sliced carrots, and onion wedges. Drizzle with the olive oil, season with salt and pepper, and toss until the vegetables are well coated.
Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and starting to turn golden brown.
While the vegetables are roasting, combine the gluten-free bread crumbs, mixed herbs, and additional olive oil in a small bowl. Mix until the bread crumbs are evenly coated with oil and herbs
Remove the vegetables from the oven and sprinkle the bread crumb mixture evenly over the top. Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the bread crumbs are crispy and golden brown.
Serve the roasted vegetables hot, either as a side dish or a light main course.
Enjoy this hearty, flavourful dish that truly captures the taste of winter!
