1 butternut squash, chopped
3 carrots, quartered
3 parsnips, quarteredâ€¨
2 red onions, skinned and quarteredâ€¨
12 new potatoes, washed (peeling optional)
1 lemon, halved
2tsp Ground Cumin
2tsp Toasted Fennel Seedsâ€¨
75ml Wild Island Dipping Oil (blend of Cold Pressed Rapeseed Oil, Balsamic Vinegar, Basil)
Pre-heat the oven to 200.
â€¨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.