Sage-Roasted Vegetables & Red-Veined Sorrel

  • Servings: 4
  • Prep Time: 10 mins
  • Cooking TIme: 40 mins
  • Total Time: 50 mins
  • Difficulty: *



  • 1 medium butternut squash
  • 3 large carrots
  • 3 red onions
  • 2 fennel heads
  • 10g sage cress
  • 15g red-veined sorrel
  • 10g fennel cress
  • 10 ml olive oil
  • 1 clove of garlic
  • Salt
  • Black pepper


  1. Preheat oven to 180C
  2. Peel the carrots and butternut squash.
  3. Cut into large even-size chunks.
  4. Cut the red onions in to 1/8, leaving on the root so that it does fall apart.
  5. Cut the fennel into wedges.
  6. Line a tray with baking paper and place all the vegetables and garlic in the tray.
  7. Season with the olive oil, salt and black pepper. Pour 100ml of water in the tray, to help the veg to cook without burning.
  8. Cook vegetables for 20 minutes.
  9. After 20 minutes remove from the oven, sprinkle the sage all over and give the vegetables a good mix.
  10. Place back in the oven for a further 20 minutes or until the vegetables are cooked.
  11. Once cooked, add the red-veined sorrel, fennel and cress and mix well.

Serve as is or to accompany  meat or fish.

Sage-Roasted Vegetables & Red-Veined Sorrel