Roasted RootVeggies

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250g

500g

3x500g

1 bunch of dutch carrots

2 medium red onions cut into wedges

1 head of garlic cut in half

4 small beetroots cut in half

2 parsnips cut into quarters

1 medium sweet potato cut into wedges

6 kipfler potatoes or small waxy potatoes cut in half lengthways

2 tbsp fresh chopped rosemary

2 tbsp fresh chopped thyme

1 clove of garlic minced

1 lemon zested

2 tbsp Olive tapenade

Salt and pepper

Additional butter for greasing

Remove butter from the fridge and cut it into a dice. Let it come to room temperature
Preheat the oven to 200°C.
Grease a large baking tray with the additional butter to prevent the vegetables sticking.
Wash, dry and then cut the vegetables into similar size pieces and place in the roasting tray.
To make the herb butter, chop the herbs finely and add to the room temperature butter together with the minced garlic, olive tapenade and lemon zest. Season well with salt and pepper.
Take half the butter mix and place on a piece of baking paper and roll it into a log and twist the ends. Then cling wrap the butter roll and place in the fridge for use in other recipes or to spread on warm bread.
Using the other half mix it through the vegetables on the tray and place in the oven for 35 minutes or until cooked to your liking.