Roasted vegetables
Ingredients:
4-6 potatoes.
4-6 carrots.
2 parsnips.
1 swede.
1 courgette.
1 red pepper.
1 bulb fennel.
2 onions, peeled.
1 butternut squash, peeled and de-seeded.
2 cloves garlic, peeled and chopped.
4-6 sprigs rosemary.
4-6 sprigs thyme.
4-6 tablespoons olive oil.
1 teaspoon ground black pepper.
1 teaspoon salt.
Method:
Peel the potatoes, carrots, parsnips and swede then chop into different fork-sized pieces.
Place the root vegetables in a pan of cold, salted water, bring to the boil and simmer for 2-5 minutes before draining.
Meanwhile, trim and chop the courgette, pepper, fennel, onions and butternut squash into a variety of fork-sized pieces.
Peel the garlic, strip the leaves from the rosemary and thyme and chop.
Mix all the ingredients plus oil, ground black pepper and salt in a large foil-lined roasting tray.
Cook in a pre-heated oven 200C, Gas 6 for 30 minutes before gently turning over and returning to the oven until all is cooked (at least another 30 minutes).
My Tips:
Ideally, some of the vegetables will be browning and caramelising on the edges by the time the remainder is cooked.
Vary the ingredients by adding: chopped tomatoes; nuggets of chorizo; different vegetables; a little chilli; balsamic vinegar etc.
Portions will freeze well and reheat in the microwave.