Ready to Roast Root Vegetables

Ready to Roast Root Vegetables



Parsnip,swede, onion & carrot tossed in olive oil with fresh thyme.

Ingredients: Carrot, Onion, Parsnip, Suede, Olive Oil, Thyme.
Allergens: Produced in an environment that contains nuts.


Defrost for 24hours in refrigerator. Ensure thoroughly defrosted before cooking. Cook and consume within 24 hours.
When supplied frozen - Store in a freezer at -18°c or cooler and use by the best before date.
When supplied fresh - store in a refrigerator at 5°c or less and consume within 48 hours.
To prepare – remove lid and place on baking tray. Heat at 180°c, Gas Mark 6 in the oven for 20 minutes. Ensure food is piping hot before serving. Remove from container before consuming. Do NOT re-freeze after de-frosting.



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