Medley of Roasted Roots
This is colourful and tasty, and could also be cooked on the top of the stove if wished.
Method:
- Pre-heat oven 180°C.
- Wash raw vegetables and peel.
- Cut roots into chunky wedges.
- Scatter in a roasting tin. Drizzle very lightly with oil. Add seasoning. Shake in tin to mix together.
- Oven-roast for 20 minutes (depending on size of wedges) until golden and caramelized at edges. Vegetables should be cooked through but not over-soft.
Serving suggestion: top with shavings of mature Scottish cheddar for a tasty light supper.
Recipes kindly provided by Wendy Barrie, www.wendybarrie.co.uk, a well-known contributor to Scotland's food scene, and a crusader for good food: natural, wholesome, fresh and safe. Wendy is director of the award-winning www.scottishfoodguide.com.