Roast Root Vegetables

Name: Roast Root Vegetables
Yield: Yield: 4-6
Cuisine: United Kingdom
Ingredients: 100 ml (3½ fl oz) olive oil; 4 medium carrots; 4 medium potatoes; 1 small swede turnip; 4 medium parsnips; 4 bulbs garlic; 1 tablespoon chopped parsley; Ground black pepper; 4 small onions; 1 fennel bulb; Sea salt; 2 sprigs rosemary

Preparation info

Yield:
4-6

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

An autumn or winter dish that can make a meal when served with cheese or cold meat and pickles. Or it can be cooked in the same oven as any roast.

Ingredients

100 ml (3½ fl oz) olive oil
1 small swede turnip
4<

Europe
United Kingdom
Side dish
Autumn
Gluten-free
Winter
Vegan

Method

Pre-heat the oven to 450°F/230°C/Gas 8.

Roasting

Put the olive oil into a large roasting tin and place in the oven. Leave for 5-10 minutes until it is very hot. Meanwhile, peel all the vegetables and cut into even-sized pieces. Remove the o