This dish is a wonderful way to use up any left over (uncooked) root vegetables and squash after the Festive season. It makes a lovely warming family dish for a cold, Winter/s night. 

Ingredients:

1/2 Celeriac Root peeled and cubed.

2 large carrots cut into 1/2″ wedges

1 large beetroot cut into cubes

1 large sweet potato cut into cubes

2 medium parsnips cut into 1/2″ wedges

1/2 Butternut or any other Winter Squash, peeled and cut into cubes. 

Bunch of fresh thyme sprigs

4 rosemary sprigs

Rock salt

Cold pressed virgin olive oil, 4 tablespoons or more. 

Organic Feta cheese (optional)

Green or black olive tapenade

Instructions:

You can actually use any combination of root vegetables n this medley. Empty your fridge or store cupboard of root veg with this recipe, ready for the next root veg arrivals, 

The last time I made this dish, I had some golden beets at home which added a lovely golden yellow to the dish. 

Be sure to have a variety of colours to add to the appeal of this dish.

Pre-heat the oven to 180C or gas mark 6. 

Put the olive oil in a large oven dish.

Then add the prepared vegetables.

Add fresh thyme and rosemary leaves. Be generous with these herbs.

Add rock salt to taste.

Toss the vegetables, herbs and salt in the olive oil. 

Place in the oven and cook for about 30 minutes or until the vegetables are soft and even a little crispy. 

Once the vegetables are out of the oven, crumble feta cheese over the top to taste, and drizzle a little olive tapenade over the vegetables. 

Serve piping hot with steamed dark greens such as cavalo nero.