Spiced And Roasted Winter Veg

Name: Spiced And Roasted Winter Veg
Total time: 2700 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 dozen Carrots - varied colours; 1/2 dozen Parsnips; 1 Red onion; 2 clove Garlic; 1 pinch Salt and pepper; 1 Clementine; 2 Bay leaves; 1/2 tsp Thyme; 2 Cloves; 1/4 tsp Allspice; 2 tbsp Extra virgin olive oil

Jenny Atkinson @jenny0124

Liverpool

Tasty way to serve veg with your favourite roast

Jenny Atkinson @jenny0124

Liverpool

Tasty way to serve veg with your favourite roast

Saved

Ingredients

45 mins

6 servings

1 dozenCarrots - varied colours
1/2 dozenParsnips
1Red onion
2 cloveGarlic
1 pinchSalt and pepper
1Clementine
2Bay leaves
1/2 tspThyme
2Cloves
1/4 tspAllspice
2 tbspExtra virgin olive oil

Saved

Steps

45 mins

1

Peel, chop and wash your veg, set aside. I used a variety of different carrots, purple, chantenay, yellow and the usual orange
2

Put the olive oil in a roasting dish with the garlic cloves (whole and lightly bashed), the bay leaves and the cloves, heat in the oven for 5 minutes.
3

Meanwhile with your veg in a bowl, add the salt and pepper, the thyme and allspice, mixing well.
4

Take the dish out of the oven and add the seasoned veg. Grate the zest off the clementine over the veg.
5

Roast for half an hour at 150 Celsius
6

Remove from oven, turn the veg making sure all sides are roasting nicely. Quarter the clementine and add to the middle of the roasting veg with a clove pushed into it, add a tbsp water to the dish, cover with tin foil and return to the oven for another 20 minutes or a bit longer if you like your veg really soft.