A picture of Delia's Roasted Roots with Herbs recipe

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.

A picture of Delia's Winter Collection

This recipe is from Delia's Winter Collection. Serves 4

  • method
  • Ingredients


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.


Preheat the oven to gas mark 7, 220 C

Using a fan-assisted oven? Click here


You will also need a solid baking sheet 16 x 12 inches (40 x 30 cm)

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