Sunday roast of root vegetables is a comforting family meal on its own or paired with a protein dish. Roasted garlic and Italian herbs add an extra layer of aroma that lingers through the house.
Ingredients
3medium beetroots
3medium sweet potatoes
1medium fennel
2medium onions
1pod garlic
1tbspdried oregano or handful of fresh leaves
4tbspOlive oil
Salt and pepper to tast
Instructions
Peel, wash and cut all vegetables into big chunks
Break garlic cloves and wash with skin on
Arrange vegetables and cloves evenly into a shallow baking dish
Season with salt and pepper
Sprinkle oregano over vegetables
Drizzle generous amount of olive oil
Bake in moderate oven (180 F) for 30-40 minutes or until knife easily goes through sweet potato.
Take out 4 baked cloves and squeeze the flesh with fingers over vegetables
Drizzle a bit more olive oil and lemon on baked vegetables and shuffle with a spatula