We love a roast dinner on a Sunday but often cook the same vegetable dishes time after time. So I've been on a mission to find tasty but simple alternatives... here's the first one!
Roasted Root Veg with Parmesan - serves 4
Preheat the oven to 200C/Gas 6. In a roasting dish put 1 swede and 2 potatoes, all peeled and cubed, and 2 carrots, peeled and roughly chopped. Sprinkle over 50g Parmesan (or Cheddar if you prefer), grated, 2 tbsp. fresh thyme or 1 tsp dried thyme and 2 tbsp. olive oil. Roast for 45-50 mins, stirring occasionally, until crisp and golden.
Source: The Co-Operative instore magazine.