Roasted seasonal roots with herbs

Swap any vegetable listed below to what you have or what’s in season. This is such a versatile dish that will complement a wide variety of mains. Try serving it with some of our Best-ever Pesto (see below) for an extra-special salad or side.

Ingredients

Makes: 8 portions

  • 2 butternut squashes, peeled, deseeded and cut into wedges

  • 5 large carrots, cut into 2–3cm (3⁄4–11⁄4-inch) chunks

  • 2 large red peppers, cored, deseeded and cut into 2–3cm (3⁄4–11⁄4-inch) chunks

  • 2 large yellow peppers, cored, deseeded and cut into 2–3cm (3⁄4–11⁄4-inch) chunks

  • 4 potatoes, peeled and cut into wedges

  • 15g (1⁄2oz) sage

  • 5 thyme sprigs

  • 3 garlic cloves, crushed

  • 3 tablespoons olive oil

  • 15g (1⁄2oz) flat leaf parsley, leaves picked and roughly chopped

  • salt and pepper

Best-ever pesto:

  • 60g (21⁄4oz) basil, roughly chopped

  • 3 tablespoons pine nuts, cashew nuts or blanched almonds, toasted

  • 50g (13⁄4oz) Parmesan cheese, finely grated, or 2 tablespoons nutritional yeast flakes

  • 1 teaspoon crushed garlic

  • 2 tablespoons vegetable oil

  • 4 teaspoons olive oil

  • juice of 1 lemon, or more if needed

  • salt

Method

  1. Preheat the oven to 180°C fan (400°F), Gas Mark 6.

  2. Put all the vegetables into a large bowl, add all the remaining ingredients except the parsley and season with salt and pepper. Mix until the ingredients are well combined.

  3. Spread out on a large baking tray, making sure there is space between the vegetables, and roast for 35–40 minutes or until cooked through and starting to caramelize.

  4. Mix the parsley through, adjust the seasoning and serve.

Best-ever pesto:

  1. Put all the basic pesto ingredients except the salt into a food processor and blitz to your desired consistency. Alternatively, use a hand blender or a pestle and mortar.

  2. Season to taste with salt and add more lemon juice if needed.

Credit: ByRuby

Instagram: @byrubyfoods

Jade ThorneComment