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Tina C

Rosemary

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I love roasted vegetables, and I use herbs like rosemary for that.

 

Take any root veggies or squashes that take your fancy. I ise potatoes, sweet potatoes, parsnips, carrots, quartered onions, whole garlic bulbs with the papery skin left on for protection, butternut squash, courgettes... Peel (or not, if you prefer), cut into chunks and put into a bowl. Add some olive oil, some salt, some black pepper, some finely chopped herbs. Mix around - I use my hands to make sure everything is coated in the oil, cover and leave until you're ready to cook.

 

Meanwhile, heat the oven to Gas mark 7 (or equivalents). Spray or rub a tiny amount of oil onto the base of a very shallo roasting tin. Put the tin in the oven to heat up.

 

When really, really hot, take the tin out of the ovem, carefully pour the ocntents of the bowl onto the tin, including any extra oil etc.

 

Put veggie tray in oven and roast for 30-45 mins. The bigger the pieces, the longer they'll take, They're done when they are soft, and brown or slightly charred on the outside.

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