Roasted root vegetables

INGREDIENTS

• 1kg of roots, e.g. carrots, parsnips and turnips

• 1 tbsp of olive oil or 25g butter

• 1 head of garlic

• 4 sprigs of rosemary, thyme or sage

METHOD

1. Peel the roots. Cut them all to similar size chunky pieces.

2. Bring a large pan of water to the boil. Drop in the turnip/swede and cook for 2 minutes before adding the carrots. Cook for 1 more minute and add the parsnips. Cook for another minute. Drain.

3. Toss the vegetables in a dish with the olive oil or melted butt er to coat them.

4. Peel the garlic cloves and toss them with the herbs through the veggies.

5. Roast in the oven at 200°C for 25 to 30 min. Turn the roots a few ti mes during cooking.

6. Spoon into a dish and serve.