Oven-roasted Winter Vegetables

This is always going to be an easy option if you're entertaining, as all the vegetables get cooked without any attention. One thing I have found invaluable, too, is being able to prepare them well ahead, which gives you that organised feeling. This is a particularly lovely combination of vegetables, but you can vary it with whatever is available.

Serves 6

This recipe is taken from How to Cook Book Two.

Oven-roasted Winter Vegetables
 Vegetable quantities are prepared weights
 12 shallots, peeled
 12 oz (350 g) peeled and deseeded butternut squash
 12 oz (350 g) peeled sweet potato
 12 oz (350 g) peeled swede
 12 oz (350 g) peeled celeriac
 1 tablespoon freshly chopped mixed herbs (rosemary and thyme, for example)
 2 large cloves garlic, peeled and crushed
 3 tablespoons olive oil
 salt and freshly milled black pepper
 Pre-heat the oven to gas mark 7, 425°F (220°C).

You will also need a baking tray measuring 11 x 16 inches (28 x 40 cm).


All you do is cut the vegetables into large, chunky pieces (no smaller than 1½ inches/4 cm) – leaving the celeriac until last, as it may discolour if left for too long – place in a large bowl, then add the herbs, garlic, olive oil and lots of seasoning and just use your hands to mix them.

The prepared vegetables can now be kept in a sealed plastic bag in the fridge for 2-3 days.

When you're ready to cook the vegetables, spread them 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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