Herb-roasted veg

CLAS­SIC HAR­VEST COLOURS WITH EARTHY ROOT VEG FLAVOURS

The Simple Things - - LIVING -

Serves 6

500g beet­root, trimmed, washed and halved (or quar­tered, if large) 3 tbsp olive oil 500g car­rots, peeled and cut into 3cm chunks 1 but­ter­nut squash, peeled and cut into 3cm chunks 3 sweet po­ta­toes, peeled and cut into 3cm chunks 3 red onions, peeled and quar­tered 5 gar­lic cloves, un­peeled 3-4 sprigs of fresh rose­mary or thyme, plus ex­tra to serve

1 Pre­heat the oven to 190C/Fan 170C/ Gas 5. Par­boil the beet­root in a pan of salted boiling wa­ter for around 15 mins or un­til just ten­der and the point of a knife goes in eas­ily.

2 Di­vide the olive oil be­tween 2 large bak­ing trays, then heat for a few mins in the pre­heated oven.

3 Tip the car­rots, squash, sweet po­ta­toes, onions and gar­lic cloves into one tin, and the drained par­boiled beet­root into the other. Sea­son both with salt and pep­per and scat­ter over the herbs, then toss to­gether to coat the veg in the olive oil.

4 Roast for 45 mins or un­til ten­der, golden and charred at the edges.

5 Pile into a large serv­ing dish, adding a few more sprigs of rose­mary or thyme for dec­o­ra­tion.

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