Rosemary-Roasted Root Vegetables

Winter Sunday Roasts in our house are one of the highlights of the weekend. Generally, we have roast chickens served with the lightest, fluffiest Yorkshire Puddings, fabulous gravy and these wonderful roasted root vegetables. As the herbs used in these vegetables mingle with the cooking smells of the chickens, a unique and simple gorgeous aroma permeates the house. It doesn’t matter how horrible the weather is outside, the cooking smells and the knowledge of the meal that is shortly to come brings a lovely warmth inside. Kitchen rules apply: G&Ts on the side and a good bottle of red opened and waiting to accompany this fine meal! The Sunday Roast is prepared by John – which makes it even better – and I only get involved in the preparation of these delicious vegetables. A further joy is the single baking dish that is used to cook them in – minimal washing up! Try them as an alternative to your normal Sunday Roast vegetables – you’ll love them.

 Serves 4

 What you need…

1 large ovenproof dish (mine is 20cm x 30cm x 7cm deep), lightly buttered

½ swede, peeled and cut into wedges

6 carrots, peeled and halved lengthways

4 parsnips, peeled and halved

2 turnips, peeled and quartered

2 red onions, peeled and quartered

2 large red potatoes, washed quartered

3 cloves garlic, chopped

3 tablespoons olive oil

5 sprigs of rosemary

Sea salt and black pepper

What to do…

Preheat your oven to 200c / 400f/ gas 6.

Chuck all the vegetables into your ovenproof dish.

Scatter over the rosemary and pour over the oil. Mix everything together ensuring that the rosemary and oil are evenly dispersed among the vegetables.

Pop in the oven and cook for 25 minutes. Take them out and give them a quick stir before popping them back in for a further 20 minutes. Enjoy the wafting aroma of rosemary!

Serve your rosemary-roasted root vegetables with the rest of your Sunday Roast, indulge in far too much lovely food and retire to the sofa for a little afternoon snooze!

Tips…

Aim to have your chunky vegetables pieces roughly the same size.

Used ready-prepared Cooks’ Ingredients’ frozen, chopped garlic – so much easier than all that peeling and chopping.

For a slight variation, I sometimes add thyme and sage as supplements to the rosemary.

Inspired by…

Delia Smith’s Winter Collection

How easy…

Spectacularly easy and only one pot to wash up. You can also prepare them and then cover the raw vegetables and herbs with cling-film for up to 2 hours before popping them in the oven, which provides the added bonus of allowing the flavours to develop even further.

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