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.
|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.|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a solid baking tray 16 x 12 inches (40 x 30 cm).|
This recipe is taken from Delia Smith’s Winter Collection
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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Steaming new potatoes served with butter and chopped fresh mint is always a delight, but it’s good to have a change. New potatoes roast beautifully in their skins, and if you buy the baby ones ready cleaned, there is no need to wash them and the skin
We all love roast potatoes, but sometimes it's good to try something new. Here, Delia has added red onions and red wine vinegar which gives a rich depth of flavour that's irresistible!
Winter carrots can lack flavour and appeal, but if you add coriander seeds and slightly caramelise them in the oven, they seem to take on a new lease of life.
This is an ideal recipe for making use of new potatoes that are getting a bit on the big side.
In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too – they don't need any attention; you just leave them in the oven till you're ready to serve.
Roasting vegetables is a great way of maximising their nutritional benefit as the vitamins don't leach out into the cooking water - and they're full of flavour and texture. This recipe uses all those wonderful root veg in one go.
A pack of frozen spuds becomes really classy with this treatment; the finishing flourish is a sprinkling of rosemary flaked sea salt.
In winter, when root vegetables are in season and full of flavour, this easy pie makes a wonderful alternative to meat or fish and will appeal to vegetarians if you replace the lard with other vegetable fat.
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