Roasted root vegetables make a great accompaniment to any meal, and they are at their seasonal best round about now. Great with roast beef or turkey, roasted roots also go well with traditional Scottish Haggis.
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Ingredients
Selection of root vegetables, such as carrots, parsnips, swede, turnip, red onion etc
1 clove of garlic
Freshly ground salt and pepper
Sprigs of fresh rosemary
Olive oil
Method
- Peel all the vegetables and garlic
- Chop vegetables into chunks and crush the garlic
- Mix the rosemary, olive oil and garlic together
- Pour over the vegetables and mix well
- Leave for a while for oil to soak into the vegetables
- Put into a roasting dish and roast for 45 mins at 200 C
And for a slightly sweeter touch, you can also drizzle with a little honey before roasting.
For a different twist I combine them with cheese sauce and put in a lasagne, and this has become a bit of a favourite with my children.
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