John Torode Roast Root Vegetable with Beetroot and Herbs recipe on John and Lisa’s Weekend Kitchen

John Torode served up a tasty roast root vegetables with beetroot and herbs on John and Lisa’s Weekend Kitchen.

The ingredients are: 2 red onions (peeled and quartered), Half a small butternut squash (peeled and cut into the same size as the onions.), 1 large red pepper cut into 6, 12 new potatoes or small salad potatoes cut in half, 4 small parsnips kept whole, 4 Carrots peeled and quartered long ways, 60 mls Vegetable oil, 3 cloves garlic smacked, 2 long sticks of rosemary, Pine nuts (toasted), Pumpkin seeds (toasted), 50mls veg oil, 20 mls balsamic, Splash of good quality olive oil, 1 small bag of watercress, Feta cheese, 1 bunch of beetroot, Thyme, 3 cloves of garlic and Salt & Pepper.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.