Roasted Root Vegetables
2 large parsnips
200g carrots or bunch of carrot with tops
a handful of new potatoes
300g butternut squash
a few garlic cloves
a few sprigs of thyme
a generous pouring of olive oil
salt and pepper
Serves 4-5
Method:
Wash and cut lengthways the parsnips, carrots and potatoes. I leave all the vegetables unpeeled except the squash. Peel the squash, deseed and cut into chunks. Place on a baked tray. Add the garlic cloves in their skin, scatter over the thyme, pour over the olive oil, and season to taste. Roast for 45 minutes or until all the vegetables are tender and have a nice colour.
Tip:
Serve as a salad with rocket leaves or butter lettuce, and with some roast chicken.