Spiced Root Vegtables
Rated 5.0 stars by 1 users
Author:
Jane Lovett
cook time
45 minutes
Any root vegetables may be used and either more or less of the ones suggested. This can be made entirely in advance and reheated when required. Delicious served as a vegetarian dish with some sweet apricot chutney and sour cream or thick Greek yoghurt. Alternatively serve with roast chicken legs or thighs, pork or lamb chops, game or it is a delicious accompaniment to stews and casseroles.

ingredients
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2 parsnips
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2 carrots
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½ a small turnip
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2 onions
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½ a celeriac root
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1 small sweet potato
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1 tsp garam masala
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salt and freshly ground black pepper
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olive oil
directions
Preheat the oven to 220C/425F/Gas7. Peel and chop all the vegetables into fairly even, small dice. About ¾ inch/ 1½ cm square. Put into a large shallow roasting tin.
2. Sprinkle over the garam masala, salt, pepper and a good glug of olive oil. Mix well to ensure that everything is well coated and spread out. The vegetables should only be one layer deep in the roasting tin.
3. Cook at the top of the pre heated oven for 45 minutes – 1 hour, turning occasionally until the vegetables are soft and tender and starting to turn golden around the edges.