One-pot Roasted Vegetables

Serves: 8

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Total Time: 55

Prep Time: 15

Cook Time: 40

• 12  shallots, peeled
• 350 gram(s) each parsnips, carrots, celeriac and swede, cut into rough, thick fingers
• 3 tablespoon(s) chopped fresh herbs, such as rosemary and flat-leafed parsley
• 3 tablespoon(s) olive oil
• 2 tablespoon(s) balsamic vinegar

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.
3. 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.

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