Roast Vegetables
Lee Kum Kee

Roast Vegetables

Serves 4
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6 Medium carrots, ends trimmed
6 Small parsnips, ends trimmed
4 Small onions
1 Small celeriac, cut into thick wedges
4 Tbsp Olive or vegetable oil

Sauce Mix

Large knob of butter, to serve


1 Preheat the oven to 190 °C. Pour 3 Tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil.
2 Roast the vegetables for 45 mins and add Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce and mix well. Return to oven and continue to roast for another 10 mins.
3 Brush with butter before serving.
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.