Roasted Veg

Healthy side dish and also transforms basic root veg into very tasty alternative to boiling or steaming, they also taste great cold mixed with a little balsamic vinegar and black pepper, and chive sour cream dip

In a roasting pan put 2 tablespoons of olive oil together with a small bunch of fresh herbs such as thyme, mint, coriander, parsley, rosemary and two or three whole cloves of garlic (not peeled or chopped, just left whole in their skins), place roasting pan in hot oven (180 - 200 or gas mark 5) for 2 -3 mins until oil start to sizzle

Meanwhile prepare the veg, roughly chop:-

2 carrots and (scrubbed and not peeled) into approx 5 pieces each, you want big chunks rather than thin slices,

1 red onion, cut into quarters

1 red pepper and 1 yellow pepper, each seeded, halved and each half cut into 4 pieces

6 cherry tomatoes left whole

8 new potatoes, cut in half if large ones

Remove roasting pan from oven and add the veg, mixing with the oil to ensure that they are completely coated with the oil. Season with salt and freshly ground black pepper, return to oven and cook for approx 45 mins to 1 hour

You could also add other veg such as parsnips, sprouts, sweet potatoes, butternut squash, fennel, mushrooms or asparagus (the mushrooms and asparagus can be added in last 20 mins of cooking as they don't require as long to roast).

Serve with chargrilled meats, fish, your Sunday roast or with crusty bread and side salad