2 Red Onions

2 Carrots

2 Courgettes

1 Butternut Squash (BNS)

6 Garlic Cloves

5tbsp Olive Oil

Pink Himalayan Salt & Pepper

5 springs Rosemary

Big handful Brussel Sprouts – halved


  • Preheat the oven to 180°C
  • Slice the Red Onions into six, leave the ends on to hold the Onion wedges together when roasting
  • Slice the Carrots / Courgettes / BNS into large chunks (skins on – they’re full of nutrients and taste delicious). Spread in a roasting tray with the Onions and the partially crushed Garlic Cloves (skins on)
  • Cover with the Oil, a good sprinkling of Salt & Pepper plus the Rosemary
  • Roast for a good 40 minutes – then check, shake & add the Brussel Sprouts
  • Return to the oven for another 15 minutes

Serves: 4