Winter Roast Root Vegetables
1 large potato, cut into large chunks
1 large sweet potato, cut into large chunks
3 carrots, cut into large chunks
4 small parsnips, halved
1 small swede (rutabaga), cut into large chunks
5 tbsp olive oil
2 fresh rosemary and 2 fresh thyme sprigs
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put all the prepared vegetables in a large roasting pan and drizzle the oil over them.
3 Slip the herb sprigs between the vegetables, then season with salt and pepper and toss everything together.
4 Roast in the oven for 1 hour or until tender. Keep checking after 45 minutes to see if they are cooked and to turn the vegetables. Remove the herbs if they are charred and serve.