Roast root vegetables with rosemary and garlic
Serves 6 - 8
These roasted root vegetables will fill the kitchen with the heavenly aroma of garlic and rosemary as you're cooking. Use whatever root vegetables are in season or to hand, thyme can be substituted for rosemary. Inexpensive and flavoursome, roasted root vegetables are a simple, delicious accompaniment to roast meats or fish. Toss any leftovers with a hard sheep's cheese like Pecorino, some rocket and some finely chopped red onion for an inspiring lunch time salad.
- 1 small butternut squash, peeled
- Olive oil
- Sea salt
- Freshly ground black pepper
- 8 garlic cloves, whole
- 3 sprigs fresh rosemary
- 1kg potatoes, peeled
- 500g carrots
- 2 uncooked beetroot
- 500g sweet potatoes
1. Peel and chop your potatoes and root vegetables into similar-size pieces (so they all cook at the same speed).
2. Add to a pan of boiling water and par-boil everything (except any squashes if using) until only just tender.
3. Drain and toss all your potatoes and root veg into a large roasting dish. Drizzle generously with good olive oil and sprinkle with sea salt and black pepper.
4. Crush the whole garlic cloves with the side of your knife and add to the dish along with the fresh rosemary. Swish everything around so that the flavours mingle.
5. Put the dish in the oven at about 180 degrees for 15 minutes, or until the vegetables are delicious and crispy.