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Slow Roasted Spring Vegetables

Recipe

Serves:  6 people | Prep time:  15 minutes | Cooking time:  70 minutes

British | Side Dish

Ingredients

  • 1.5kg assorted vegetables – Red Onions, Carrots, Sweet Potatoes, Parsnips, Peppers and Courgettes
  • 70g Butter
  • 130ml Rapeseed Oil
  • Sprigs of Fresh Rosemary and Thyme
  • Sea Salt and Black Pepper
  • 50ml Balsamic Vinegar
  • Juice of ½ Lemon

Method

  1. Pre-heat the oven to 180°C/350°F.
  2. Peel and chop all the vegetables into medium-sized chunks.
  3. Put the oil and the butter into a large roasting tray and put in the oven. Heat for 10 minutes, then add all the vegetables and coat in the oil.
  4. Add the sprigs of herbs and cook for 70 minutes, turning once during cooking.
  5. Drain off the oil, discard the herbs and season with some salt and pepper. Toss the vegeatables through the balsamic vinegar and lemon juice and serve.