Roasted Roots with Herbs
This is a winner for entertaining, not least because all the vegetables can be cooked together with little or no attention.
This can also be prepared 2-3 days before, tossed in oil and herbs and kept in a polythene bag in the fridge.
This recipe is from Delia's Happy Christmas. Serves 4
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 tray, 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.
Preheat the oven to gas mark 9, 240 C
Using a fan-assisted oven? Click here
You will also need a solid baking tray 16 x 12 inches (40 x 30 cm)