All you do to prepare the vegetables is cut them into large, chunky pieces (no smaller than 4cm/ 1½ inches) - leaving the celeriac until last, as it may discolour if left for too long - place in a large bowl, then add the herbs, garlic, olive oil and lots of seasoning and just use your hands to mix them.
The prepared vegetables can now be kept in a sealed plastic bag in the fridge for 2-3 days.
When you're ready to cook the vegetables, pre-heat the oven to gas mark 7, 425F (220C).
Spread the vegetables out on the baking tray and cook in the oven on a high shelf for 30-40 minutes, until they're tender and turning brown at the edges.
|Large Cloves Garlic. Peeled And Crushed||2|
|Freshly Chopped Mixed Herbs (rosemary And Thyme. For Example)||1 Tbsp|
|Peeled Celeriac||350g (12oz)|
|Peeled Swede||350g (12oz)|
|Peeled Sweet Potato||350g (12oz)|
|Peeled And De-seeded Butternut Squash||350g (12oz)|
|(Vegetable Quantities Are Prepared Weights)|
|Olive Oil||3 Tbsp|
|Freshly Milled Black Pepper|
YOU WILL ALSO NEED
|A Baking Tray Measuring 28 X 40 Cm (11 X 16 Inches)|
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