Autumn Roasted Roots

Submitted by: Courtesy of Lesley Waters

Serves: 4

Ingredients

1 organic butternut squash
4 organic carrots, halved lengthways
8 organic shallots
2 large organic parsnips, peeled and cut into wedges
1 orange, halved
4tbsp olive oil
1tbsp runny honey
2 sprigs rosemary
8 garlic cloves

Method

1. Pre-heat the oven to 200C, 400F, gas mark 6.
2. Cut the butternut squash in half lengthways and peel, using a small sharp knife. Scoop out the seeds with a spoon and discard. Cut into 5cm chunks.
3. Place the squash, carrots, shallots and parsnips into a large roasting tin. Squeeze over the orange juice, drizzle with the oil and honey and put the rosemary on top. Season well.
4. Roast for 20 minutes. Remove from oven and add the garlic. Shake the tin and move the vegetables around to stop them from sticking.
5. Return to the oven for a further 20 minutes until tender and slightly caramelised.

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