Slow-roasted vegetables
These slow-roasted seasonal vegetables are sweet, tender, and wonderfully versatile. Recipe and image courtesy of Aldi, aldi.co.uk
Prep: 15 mins
Cook: 1 hr 20 mins
Total: 1 hr 35 mins
Serves: 6
Ingredients
- 1.5kg assorted vegetables – red onions, carrots, sweet potatoes, parsnips, peppers and courgettes
- 130ml rapeseed oil
- 70g butter
- a few sprigs of fresh rosemary and thyme
- sea salt and black pepper
- 50ml balsamic vinegar
- ½ lemon, juice
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Peel and chop all of your chosen vegetables into medium-sized chunks.
Step 2
Put the oil and the butter into a large roasting tray and place in the oven. Heat for 10 mins, then add all the vegetables and coat in the oil.
Step 3
Add the herbs, season and cook for 1 hour 10 mins, turning once during cooking.
Step 4
Drain off the oil, discard the herbs and season to taste. Toss the vegetables through the balsamic vinegar and lemon juice, and serve.
