Roasted vegetables are a wonderful autumn or winter side dish. Use any of your favourite root vegetables but make sure to remember different cooking times when you cut them into pieces! For example sweet potato should be left quite big and carrots should be cut fairly small. Use some or all of the following vegetables:
potatoes
carrots
sweet potato
swede
parsnips
turnips
small onions (whole with peel)
fat garlic cloves (whole with peel)
olive oil
salt
pepper
rosemary
thyme
- Oil a large baking tray and add the vegetables, turning them to ensure they each have an even coating of oil. Bash the garlic cloves once each with the flat side of a knife to release their flavour, and finally sprinkle the seasonings evenly over the top.
- Roast the vegetables at 200-225 degrees until they are soft and golden.
Tip: If you serve roasted vegetables as a main course it's nice to have a dipping sauce with them, for example spinach or tomato.
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