by Irfan Shah

Created on: January 10, 2010

Roasted Vegetables

This is a hearty riposte to all that winter can throw at you - roast vegetables, basic, healthy fare cooked in a winning combination of colours, tastes and textures.

This recipe serves four to six as a side dish, a spread of roast vegetables, seasonal and delicious.

Do not be afraid of singed edges, little ridges of chewiness and chargrill only add to the pleasure.

And don’t be afraid to mix and match more and more as you become used to cooking this meal – chunks of turnips for instance could be added as well as or instead of parsnips, sage instead of rosemary etc.

Ingredients

750g of your favourite type of potato!
400g carrots cut into thick two-three inch long strips
200g parsnips cut into chunks
200g sweet potatoes cut into squares
3-5 cloves of garlic
3 small red onions cut into quarters
5 tbspn olive oil
1 tbspn balsamic vinegar
1 small handful of fresh thyme
3-5 sprigs of rosemary
Sea salt and black pepper

1)      Cut the potatoes and sweet potatoes and parsnips into chunks.

2)      Put all the vegetables into a large roasting tin and spread them into one layer.

3)      Lightly crush the cloves of garlic i.e. crush them using the palm of your hand onto the work surface . You don’t need to remove the skin if you don’t want to, just make sure the fibres have begun to break down.

4)      Add an indulgent dash of olive oil.

5)      Add the vinegar, thyme leaves and if you want, the sprigs of rosemary – this will mean your tray is bristling with flavours and colours without becoming too busy and convoluted.

6)      Season well and mix around with your hands.

7)      Put into a pre-heated oven at 190 degrees Celsius/gas mark 5 for forty minutes to an hour, mixing the ingredients around every once in a while.

8)      Make sure everything is nice and tender before you take out to serve.

Remember that there is plenty of scope to mix and match and vary the amounts.

There is a dark sweetness that comes from the carrots, garlic and sweet potatoes that provides a gorgeous undercurrent to the sharpness of the balsamic vinegar.

It is also a dish that is made up of broad strokes and all the better for that.

It is something to serve to loved ones after long walks over frost bitten countryside – it is comfort food with style .

Learn more about this author, Irfan Shah.
Click here to send this author comments or questions.