I grow all sorts of herbs in and around my Rhino greenhouse, and even as the garden begins to slow down, there’s usually a little rosemary, thyme or sage to gather for the kitchen. I love using them with winter root vegetables, which become wonderfully sweet and full of flavor when roasted slowly in a hot oven. These vegetables make a great warm salad on their own, particularly with some fresh goat cheese and a scattering of dressed arugula. They’re also delicious with good hummus and cumin-spiced flatbreads, or served alongside roast lamb, beef, chicken or grilled fish.
Serves 4 to 6
Ingredients
- 1/2 red kuri squash or butternut squash, about 1⅔ lb (750g)
- 3 to 4 small beets, roughly golf ball size
- 1/2 medium celery root
- 1 fennel bulb
- 2 medium red onions
- 1 whole head of garlic, cloves separated but left unpeeled
- A generous handful of sage leaves
- 4 to 5 rosemary sprigs
- 4 to 5 thyme sprigs
- A small handful of fennel fronds, if available
- 2 teaspoons fennel seeds
- 4 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 410°F (210°C).
- Scoop the seeds from the squash and cut it into wedges, about ¾ to 1¼ inches (2 to 3cm) thick at their widest point. There’s no need to peel it if the skin is tender enough to eat. Arrange the wedges in a large roasting pan.
- Scrub the beets and halve or quarter them, depending on their size. Peel the celery root and cut it into pieces about 1¼ inches (3cm) across. Trim the fennel bulb, reserving any feathery fronds, then cut it into 6 to 8 wedges, keeping a little of the root attached so the pieces hold together. Peel the onions and cut them into wedges from root to tip.
- Add the beets, celery root, fennel and onions to the pan with the squash, along with the unpeeled garlic cloves, sage, rosemary, thyme and fennel seeds. Season generously with salt and pepper, drizzle with the olive oil and toss everything together until the vegetables are well coated. Spread them out in an even layer, using two pans if necessary to avoid overcrowding.
- Place the pan in the oven and roast for 30 minutes, then gently turn the vegetables with a spatula. Return to the oven for another 20 to 30 minutes, or until the vegetables are tender and beginning to caramelize around the edges. The beets and celery root should yield easily to the point of a sharp knife.
- Remove the pan from the oven and let the vegetables rest for 5 to 10 minutes. Sprinkle with the reserved fennel fronds, if using, and serve while still warm.