Recipe home
One-pot Roasted Vegetables
Ingredients
12 shallots, peeled
350g (12oz) each parsnips, carrots, celeriac and swede, cut into rough, thick fingers
3tbsp chopped fresh herbs, such as rosemary and flat-leafed parsley
3tbsp olive oil
2tbsp balsamic vinegar
Save space on the hob and roast your Christmas vegetables in one tray
| In short |
|
|---|---|
| Nutrition (per portion) |
|
Method
1 Preheat the oven to 190ºC (170ºC fan) mark 5. Put all the vegetables in a large roasting tin with roughly half the herbs, plus the olive oil, vinegar and plenty of seasoning. Use your hands to mix all the ingredients together, then spread them out in as even a layer as possible.
2 Cook on a high shelf in the oven for 30-40min, turning halfway through, until tender and turning brown at the edges. Stir in the reserved herbs.
GET AHEAD
Prepare the veg and toss with the herbs and dressing. Store in the fridge in a sealed plastic bag for up to three days. To use, preheat the oven and complete the recipe.
Comments
In this month's issue of...
- MAKE THIS YEAR TRULY SPECIAL...
- TRADITIONAL recipes you can trust with veggie options and party cooking
- MONEY-SAVING MAGIC - turkey main course for £3 and presents for under £10
- CELEBRATE WITH THE STARS: Jamie Oliver, Gordon Ramsay, Lulu, Judi Dench and more
Community
Forums
|
22/11/2009 9:46:38 AM
|
|
22/11/2009 9:44:58 AM
|
Blogs
|
By Natalie_Glock:
20/11/2009 10:14 AM GST
|
|
19/11/2009 2:20 PM GST
|
