Oven-roasted Winter Vegetables

This is always going to be an easy option if you're entertaining, as all the vegetables get cooked without any attention. One thing I have found invaluable, too, is being able to prepare them well ahead, which gives you that organised feeling. This is a particularly lovely combination of vegetables, but you can vary it with whatever is available.

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This recipe is taken from How to Cook Book Two.

Method

All you do is cut the vegetables into large, chunky pieces (no smaller than 1½ inches/4 cm) – leaving the celeriac until last, as it may discolour if left for too long – place in a large bowl, then add the herbs, garlic, olive oil and lots of seasoning and just use your hands to mix them.

The prepared vegetables can now be kept in a sealed plastic bag in the fridge for 2-3 days.

When you're ready to cook the vegetables, spread them out on the baking tray and cook in the pre-heated oven on a high shelf for 30-40 minutes, until they're tender and turning brown at the edges.