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10 minutes
60 minutes
70 minutes
- 660g orange sweet potato, peeled, thinly sliced
- 350g parsnips, peeled, thinly sliced
- 400g carrots, peeled, thinly sliced
- 40g packet French onion soup mix
- 300ml reduced-fat cream
- Preheat the oven to 180°C/160°C fan-forced. Arrange sweet potato, parsnip, and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish. Mix soup mix and cream in a jug, season with pepper, and pour over the vegetables.
- After baking covered for 30 minutes, uncover and bake for an additional 30 minutes or until vegetables are tender. Serve and enjoy!
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