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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Found this in a free magazine at the supermarket.... You can replace some of the water with red wine for extra oomph. (edit to add...I did this, and it was very nice, but I felt the wine overpowered the flavour a bit. Maybe I put too much in!!) Ingredients:
1 butternut squash, peeled and cubed |
3 parsnips, peeled and cubed |
3 carrots, peeled and cubed |
1 swede, peeled and cubed |
1 onion, peeled and cut into 8 segments |
1 head garlic, unpeeled and broken into cloves |
15 g fresh sage |
olive oil flavored cooking spray |
2 (395 g) cans cherry tomatoes |
500 ml cold water |
1 tablespoon balsamic vinegar |
Directions:
1. Heat oven to 200C/Gas 6.
2. Put the vegetables, garlic and half the sage in a large deep roasting tin. Season and spray lightly with olive oil spray.
3. Roast, turning occasionally for 30 minutes, until nicely browned.
4. Remove from oven and add the cherry tomatoes and the cold water.
5. Cover the dish with a baking tray or tin foil.
6. Lower the oven to 190c/gas 5 and cook for a further 1-1.5 hours stirring occasionally until vegetables are very tender.
7. Check the seasoning and stir in the balsamic vinegar and scatter over the rest of the sage.
8. Serve with Baked Saffron Rice. Baked Saffron Rice.
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