Oven Roasted Winter Vegetables

Sherrie-pie's Note:

This is a Delia Smith recipe, which I love and use often, so thought I'd share. It introduced me to celeriac, which isn't the same as celery, by the way. You can prepare the vegetables a couple of days in advance, if need be, and keep sealed in a plastic bag in the fridge.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 12 shallots, peeled
• 340.19 g peeled and deseeded butternut squash
• 340.19 g peeled sweet potatoes
• 340.19 g peeled swede
• 340.19 g peeled celeriac
• 14.79 ml freshly chopped mixed herbs (rosemary and thyme, for example)
• 2 large garlic cloves, peeled and crushed
• 44.37 ml olive oil
• salt & freshly ground black pepper

Directions:

1. Preheat oven to gas mark 7/425F/220°C.
2. You will need a large baking tray - approx 11 x 16 inches.
3. Cut the vegetables into large, chunky pieces - about 11/2 inches/4cm - leaving the celeriac unti last as it will discolour if left in the open air too long. Put vegetables in a large bowl, add the herbs, garlic, olive oil and lots of seasoning and mix (use your hands). Spread the vegetables out on the baking tray and cook in the pre-heated oven on a high shelf for 30 - 40 minutes, until they're tender and turning brown at the edges.