Ingredients:

  • 3 tbsp Wharfe Valley chilli rapeseed oil
  • 3 sliced carrots
  • 3 sliced parsnips
  • 3 sliced leeks
  • 1 chopped butternut squash
  • 1 chopped red onion
  • 3 chopped garlic cloves
  • Salt and black pepper

Recipe:

  • Preheat the oven to 180oC (fan oven) or gas mark 6
  • Put the root vegetables in a roasting tin, drizzle with 1 tbsp chilli rapeseed oil and roast for 40 minutes
  • Add the squash, onions, leeks and garlic. Season with salt and pepper, then add the remaining 2 tbsp of chilli rapeseed oil
  • Roast for a further 45 minutes then serve immediately