Roasted roots

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190C/fan 170C/ gas 5.

Step 2

Peel and trim the carrots, parsnips and swede and cut into angled pieces. Quarter or halve

Step 3

the onions lengthwise and peel off the skins. Put these four veg in your largest roasting tray, season with salt and pepper and trickle with both oils. Toss together and put in the oven for

Step 4

30 minutes until starting to caramelise.

Step 5

Meanwhile, trim the sprouts, trim the ends off the PSB stems and chop the PSB into largeish

Step 6

pieces (including the lovely leaves) and slice the cabbage half into slim wedges, leaving it

Step 7

attached at the stem end. Break the garlic into individual cloves but don’t peel them. Cut

Step 8

the orange into chunky pieces.

Step 9

After 30 minutes, add the brassicas, along with the garlic, herbs and orange chunks, to the

Step 10

roasting tin. Season a little more, toss together again and return to the oven for 20-30

Step 11

minutes, or until beautifully caramelised. Serve, with hummus and dukkah, sprinkled with

Step 12

chive tips if you have them.