Eat with the seasons with this easy and tasty roast root vegetable recipe from the Cookery School at Little Portland Street.
The quantities are approximate as they can be used for greater colour variation and for favourite flavours.
250g carrots
250g onions
250g turnips
250g beetroot
250g sweet potato and/or small celeriac
250g parsnips
250g swede
250g Jerusalem artichokes
Herbs of choice – fresh or dried e.g. rosemary, oregano, thyme Sea salt and freshly ground pepper
½ cup olive oil
1 small head of garlic
Peel all the vegetables and cut into good, large chunks and place them in a large baking tin. Peel the garlic and either slice the garlic finely over the vegetables or scatter the segments between the vegetables.
Season with salt, pepper and either fresh or ground herbs used generously. Make sure that the vegetables are only one layer thick so that they can brown well and not stew.
Pour over the oil and, using your hands, mix together well and then spread out evenly in tin. Bake in a preheated oven (225°C/425°F) for about one hour turning a couple of times until tender and well browned.
