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.
This recipe is taken from Delia Smith’s Winter Collection
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