Roast Winter Roots

Serves 4 (as a side dish).

Ingredients

  • 1.25kg (2½lb) mixed root vegetables - turnips, parsnips, sweet potatoes, carrots, shallots, Jerusalem artichokes, potatoes, celeriac, beetroot, swede, onions
  • 1 head garlic, separated into cloves but unpeeled
  • ½ tsp crumbled dried rosemary of 1tsp finely chopped fresh rosemary
  • 4 tbsp extra virgin olive oil
  • coarse salt, black pepper

Instructions

Preheat the oven to 200˚C (400˚F) Gas 6.

Place the vegetables and garlic in a single layer in a roasting dish. Sprinkle with rosemary, vinegar, oil, salt and pepper. Toss well to coat. Roast until golden and tender - 40 minutes to an hour.

Health Bite

Leave skins on root vegetables where possible, as the skins and flesh just beneath them are valuable nutritionally, containing the most fibre and Vitamin C.

Taken from The Planet Organic Cookbook by Renée Elliott and Eric Treuillé, £9.99

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