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Mary Berry’s Roasted Beets, Squash and Onions
From the book
Mary 90: My Very Best Recipes
Dig in to Mary Berry's best ever recipes and new dishes
A touching cookbook showcasing Mary's culinary career
Find everything from party-worthy dishes to easy dinners to fan-favourite bakes
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Introduction from Mary Berry
Roasted root vegetables offer a great variety of choice and are easy to cook all at once in two roasting tins or baking trays.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Ingredients
Essential kit
You will need: two large roasting tins.
Method
Preheat the oven to 220°C/200°C Fan/Gas 7. You will need two large roasting tins.
Scatter the cubes of squash into one roasting tin and the onion and beetroot wedges into another. Drizzle oil over all the vegetables and season with salt and ground black pepper. Slide both tins into the oven and roast for about 35–40 minutes until golden, turning halfway through the cooking time.
Tip all the vegetables into a large serving dish and serve hot.
Mary’s Tips: Can be made up to 8 hours ahead and reheated to serve. Not suitable for freezing
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