- 300g small Potatoes (Charlotte or similar)
- 1 Butternut Squash (or similar)
- 2 Medium Carrots
- 2 medium Onions
- 2 medium Parsnips
- 4 crushed garlic cloves
- Mixed dried herbs
- 4 Bay Leaves
- Salt and Pepper
- Olive Oil (I use a medium one)
Great simple accompaniment to all sorts of main dishes.
Pre heat oven to gas mark 7 200 degrees C.
Put a roasting tin or large pyrex dish in the oven.
Scrub clean the potatoes. Peel the squash, carrots, onions and parsnips. Cut the potatoes in half and cut up the veg into roughly 2cm cubes. Wash all the veg then pat dry in a clean tea towel. Put all the veg in a bowl and add a big glug of oil. Add a good pinch of the mixed herbs, salt and pepper. Add the garlic and bay leaves then mix together so all the veg is well coated.
Transfer all this to the now hot tin/dish and cook for 40-50 mins in the (top half of a conventional) oven.
Remove the bay leaves before serving.