Spicy Roasted Roots

Serves: 4

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Total Time: 120

Prep Time: 25

Cook Time: 95

• 3  each carrots and parsnips, chopped
• 3 tablespoon(s) olive oil
• 1  butternut squash, chopped
• 2  each red onions and leeks, sliced
• 3  garlic cloves, roughly chopped
• 2 tablespoon(s) mild curry paste

Method

1. Preheat the oven to 200°C (180°C fan) mark 6. Put the carrots and parsnips in a large roasting tin, drizzle with 1tbsp oil and cook for 40min.
2. Add the butternut squash, red onions, leeks and garlic to the roasting tin. Season, then drizzle over the remaining 2tbsp olive oil.
3. Roast for 45min until vegetables are tender and golden. Stir in the curry paste and return to the oven for 10min to continue roasting. Serve with a dollop of Greek yogurt.

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