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
BLACK FRIDAY
