Roasted Roots with Herbs

Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together with little or no attention.

Serves 4

This recipe is taken from Delia Smith’s Winter Collection

Roasted Roots with Herbs

Ingredients
½ swede (about 5 oz, 150 g), cut into 1 inch (2.5 cm) wedges
4 small whole carrots
4 small whole parsnips
1 small turnip, cut in half and then into ¾ inch (2 cm) slices
2 medium red onions, peeled and cut through the root into quarters
2 red potatoes, 5 oz (150 g) each, cut into 6 wedges
1 fat garlic clove, crushed
3 tablespoons olive oil
1 level tablespoon chopped mixed herbs (including thyme, rosemary and sage)
salt and freshly milled black pepper
Pre-heat the oven to its highest setting.
Equipment
You will also need a solid baking tray 16 x 12 inches (40 x 30 cm).

Method

First scrub the carrots and parsnips, dry them well and place them in a large bowl with all the other prepared vegetables. 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.

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 minutes or until they are cooked through.

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