Autumn has arrived right on cue, with the equinox ushering in cooler days and—of course—plenty of rain. A far cry from those last few glorious weeks of summer
As the first leaves begin to fall and the root vegetables come fresh from the harvest, it’s the perfect time to embrace the warming comfort of seasonal flavours. Our dried herbs and spices add a depth of flavour that makes any rainy evening a little brighter.
This week, we’re serving up a delicious Herbed Autumn Root Vegetable Tray Bake—a simple, hearty dish that showcases the best of the season’s bounty, paired with the aromatic punch of dried rosemary, thyme, and sage.
So, whether you’re dodging puddles or enjoying the autumn colours from indoors, make sure your meals are full of the cosy goodness only autumn can bring!
Stay warm and enjoy all, Steve and the Team
This weeks discount code is
RootVegHerbs25
Good for 1 use per customer, expires Monday 30th Septmeber
1 teaspoon smoked paprika (optional, for added depth)
1 tablespoon balsamic vinegar (for a touch of sweetness)
Instructions:
Preheat Oven: Preheat your oven to 200°C (400°F).
Prep Vegetables: Toss the carrots, parsnips, butternut squash, and onion in a large bowl with olive oil.
Add Herbs and Spices: Sprinkle the dried rosemary, thyme, sage, salt, pepper, and smoked paprika over the vegetables. Toss again to ensure everything is coated evenly.
Bake: Spread the vegetables on a baking tray in a single layer. Roast for 35-40 minutes, turning halfway, until the vegetables are golden and tender.
Finish with Balsamic: Drizzle with balsamic vinegar and toss gently before serving.
