Roasted Autumnal Vegetables


1 butternut squash, chopped
3 carrots, quartered
3 parsnips, quartered

2 red onions, skinned and quartered

12 new potatoes, washed (peeling optional)
1 lemon, halved
2tsp Ground Cumin
2tsp Toasted Fennel Seeds

75ml Wild Island Dipping Oil (blend of Cold Pressed Rapeseed Oil, Balsamic Vinegar, Basil)

Pre-heat the oven to 200.

Place all prepared vegetables in a large roasting tin, drizzle over 60ml Wild Island Dipping Oil.
Toss vegetables to ensure evenly coated, sprinkle over ground cumin and toasted fennel seeds.
Roast for 45min-1hour, until tender and golden brown.
To serve drizzle over remaining Wild Island Dipping Oil and enjoy.

Perfect accompaniment to any autumnal meal, or a delicious Sunday roast.