Oven Roasted Winter Vegetables
This is a Delia Smith recipe, which I love and use often, so thought I'd share. It introduced me to celeriac, which isn't the same as celery, by the way. You can prepare the vegetables a couple of days in advance, if need be, and keep sealed in a plastic bag in the fridge.
Ingredients
6 serv.- shallots↗12
peeled
- peeled and deseeded butternut squash12 ounces
- peeled sweet potatoes12 ounces
- peeled swede12 ounces
- peeled celeriac12 ounces
- freshly chopped mixed herbs1 tablespoon
rosemary and thyme, for example
- large garlic cloves↗2
peeled and crushed
- olive oil↗3 tablespoons
- salt & freshly ground black pepper
Step-by-step instructions
- 1
Preheat oven to gas mark 7/425F/220°C.
- 2
You will need a large baking tray - approx 11 x 16 inches.
- 3
Cut the vegetables into large, chunky pieces - about 11/2 inches/4cm - leaving the celeriac unti last as it will discolour if left in the open air too long. Put vegetables in a large bowl, add the herbs, garlic, olive oil and lots of seasoning and mix (use your hands). Spread the vegetables 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.
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