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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.

 
 

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. Y

ou 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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