Serves 4
Ingredients
4 sweet potatoes
2 parsnip
2 carrot
1 swede
2 Onion
3 whole garlic bulbs
Rosemary leaves
Preparation method
1 Preheat your oven to 200°C Fan 180C
2 Peel the vegetables and halve and slice lengthways. Leave the garlic bulbs whole. Pick the rosemary leaves
3 Boil the sweet potatoes, swede and carrots, for 5 minutes, then add the parsnips and cook for a further 4 minutes. Take out the sweet potatoes carrots and parsnips and put to one side.
4 Put the vegetables into the tray with salt and pepper. Spread them out evenly into one layer. Put them into the preheated oven for about 45 minutes . Add the onion, rosemary and garlic and cook for 20 minutes more. Serve with a vegetable stock gravy.