Roasted Swede Wedges with Rosemary and Parmesan, by Mary

Ingredients:

Swede, one large for a couple of people, or double up for family
Olive oil
40 g Parmesan (or vegan alternative) per large swede
Salt & Pepper
Rosemary, fresh or dried (as much as you like)
Butter or vegan block

Method:

Peel and chop the swedes, pop in a bowl and toss with a generous glug of oil, season with the salt, pepper and rosemary. Add the Parmesan, stir well and tip into a large flat oven tray. Dot with a little butter here and there and some more Parmesan. Roast for around 35 minutes (220 degrees C/200 if fan assisted), turning half-way through cooking time.

Enjoy!

 

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