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.

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This recipe is taken from Delia Smith’s Winter Collection

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.