Roasted Roots with Herbs

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From Delia Smith’s Winter Collection by Delia Smith

Serves 4

Ingredients:

½ swede (about 150 gms), cut into 2.5 cm wedges
4 small whole carrots
4 small whole parsnips
1 small turnip, cut in half and then into 2 cm slices
2 medium red onions, peeled and cut through the root into quarters
2 red potatoes, 150 gms each, cut into 6 wedges
1 fat garlic clove, crushed
3 tbsp olive oil
1 level tbsp chopped mixed herbs (including thyme, rosemary and sage)
salt and freshly milled black pepper

Preheat the oven to its highest setting.

Method:

1.First scrub the carrots and parsnips, dry them well and place them in a large bowl with all the other prepared vegetables.
2.Now add the crushed garlic, olive oil and mixed herbs; then, using your hands, mix well to make sure they all have a good coating of the oil. You can leave them like this covered with clingfilm for up to 2 hours until you are ready to cook them – in which case the oil will have nicely absorbed the flavour of the garlic and herbs.
3.Then arrange them on the baking sheet, sprinkle with salt and a good grinding of black pepper and cook in the pre-heated oven on a high shelf for 35-40 mins or until they are cooked through.

 

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La Femme:

This colourful and delicious platter of vegetables was the perfect pairing with the Butterflied Leg of Lamb with Bay Leaves and Balsamic Vinegar, featured in my March 2014 newsletter “Create your own French Dinner Party for Easter”.

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