Roasted Root Vegetables with Rosie’s Doo-Dah Sauce
Take a selection of vegetables – anything suitable hanging around in your fridge such as courgettes, carrots, marrow, squash, pumkin, peppers, potatoes, plus a couple of onions or leeks.
Peel and quarter the onions, chop the vegetables into large chunks and the potatoes into small chunks. Spread the vegetables evenly on a baking tray and pour over a generous slug of Doo-Dah Sauce. Season and bake at 160C for 50 minutes.
You could also add in sausages or lamb chops 20 minutes before the end. Yum Yum!