Roasted Root Vegetables

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This is one of the simplest ways of preparing tasty root vegetables and a good way to use up any odd vegetables you have in the fridge or stock cupboard. You can either follow my recipe to the letter or improvise. Keep to the herbs though, as these are the secret to the great taste. I serve this side dish with Chicken with Lemon & Tarragon and the Rack of Lamb with Redcurrant Sauce.

Roasted Root Vegetables

Serves 4
3 parsnips, peeled and cut into 5cm pieces * 2 turnips, peeled cut into 5cm pieces * 3 carrots, peeled cut into 5cm pieces * 455g (1lb) sweet potato, peeled cut into 5cm pieces * 2 garlic cloves, finely chopped * 2 tbsp fresh rosemary, chopped * 2 tbsp fresh thyme, chopped * 2 tbsp fresh sage, chopped * 3 tbsp olive oil * salt & freshly ground black pepper * 2 tbsp fresh mint, chopped for garnish

Pre-heat the oven to 220°C/425°F/Gas 7. Arrange all the vegetables in a single layer in a large roasting tin. Scatter over the garlic and herbs. Pour over the oil and season with salt & pepper. Toss all the ingredients together until they are well mixed and coated with the oil. Ideally, marinate them for 1 hour to absorb the flavours, but this is not necessary. Roast on top of the oven for 60 minutes, until the vegetables are cooked and browned. Turn the vegetables over halfway through the cooking time. Take out of the oven, mix in the fresh mint and serve.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section GREAT BRITISH DISHES, a selection of the best of British food.

£15

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