Roast winter vegetables with honey mustard dressing

Ingredients

• 500 g parsnips
• 500 g butternut squash
• 500 g sweet potato
• 6 sticks of celery, cut into 5 cm pieces
• 2 red onions, peeled and cut into wedges
• 8 whole cloves garlic, left unpeeled and smashed with the back of a knife
• 4 tbsp hemp oil original
• 2 tbsp wholegrain mustard
• 2 tbsp runny honey
• salt and freshly ground black pepper to taste

Process

Pre heat oven to 200C/gas mark 6.Peel and cut vegetables into similar bite sized chunks. Mix the oil, honey and mustard. Toss the vegetables in the dressing then transfer to a roasting dish and cook for 45 mins. Turning them a few times during cooking until golden brown. This seasonal dish is really delicious and hearty and is perfect to warm you up on the cold autumn evenings. Serve these vegetables with meat or fish or even on there own; they are that good!