Delia Smith's Oven-roasted Winter Vegetables

This is a particularly lovely combination of vegetables, but you can vary it with whatever is available


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)
Shallots. Peeled 12
(Vegetable Quantities Are Prepared Weights)
Olive Oil 3 Tbsp
Freshly Milled Black Pepper


A Baking Tray Measuring 28 X 40 Cm (11 X 16 Inches)

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