Oven Roasted Winter Vegetables
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 12 shallots, peeled
- 12 ounces peeled and deseeded butternut squash
- 12 ounces peeled sweet potatoes
- 12 ounces peeled swede
- 12 ounces peeled celeriac
- 1 tablespoon freshly chopped mixed herbs (rosemary and thyme, for example)
- 2 large garlic cloves, peeled and crushed
- 3 tablespoons olive oil
- salt & freshly ground black pepper
directions
- Preheat oven to gas mark 7/425F/220°C.
- You will need a large baking tray - approx 11 x 16 inches.
- Cut the vegetables into large, chunky pieces - about 11/2 inches/4cm - leaving the celeriac unti last as it will discolour if left in the open air too long. Put vegetables in a large bowl, add the herbs, garlic, olive oil and lots of seasoning and mix (use your hands). Spread the vegetables out on the baking tray and cook in the pre-heated oven on a high shelf for 30 - 40 minutes, until they're tender and turning brown at the edges.
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RECIPE SUBMITTED BY
Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying.
My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.