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 it is and once again it's a winner for entertaining, not least because all the vegetables get cooked together with little or no attention.
This recipe is from Delia's Winter Collection. 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 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.
You will also need a solid baking sheet 16 x 12 inches (40 x 30 cm)