Oven Roasted Winter Vegetables |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a Delia Smith recipe, which I love and use often, so thought I'd share. It introduced me to celeriac, which isn't the same as celery, by the way. You can prepare the vegetables a couple of days in advance, if need be, and keep sealed in a plastic bag in the fridge. 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:
1. Preheat oven to gas mark 7/425F/220°C.
2. You will need a large baking tray - approx 11 x 16 inches.
3. 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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