Roast Winter vegetables
A versatile technique that can be vegetarian or vegan with added tofu, or you can include chunks of bacon or spicy sausage.
SERVES
8
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
40
MINUTES
Ingredients
2kg (4 1/2lbs) winter vegetables of your choice from:
carrots, peeled and cut into 4cm (1 1/2 inch) pieces
parsnips, peeled and cut into 4cm (1 1/2 inch) pieces
pumpkin or butternut squash, peeled and cut into 4cm (1 1/2 inch) pieces
Jerusalem artichokes, peeled and cut into 4cm (1 1/2 inch) pieces
red or white onion, peeled and cut into wedges of quarters or sixths, depending on size
leeks, cut into 2.5cm (1 inch) rounds
beetroot, peeled and cut into 4cm (1 1/2 inch) pieces
celeriac, peeled and cut into 4cm (1 1/2 inch) pieces
8 garlic cloves, unpeeled
extra virgin olive oil
1-2 tbsp rosemary and/or thyme, freshly chopped
flaky sea salt and freshly ground black pepper
Method
Preheat the oven to 230°C/450°F/Gas Mark 8.
Toss the prepared vegetables into the gratin dish, drizzle with extra virgin olive oil and season with salt and pepper. Sprinkle with freshly chopped herbs. Toss well so each chunk is lightly coated. Roast for 30-40 minutes, tossing occasionally, or until the vegetables are fully cooked and starting to caramelize at the edges. Serve immediately.
Tuck in as soon as the roast vegetables come out of the oven, if they sit around in or out of the oven, they’ll quickly go soggy and you may wonder why you bothered.
