Chunks of swede, potato and carrot roasted until crisp and browned. An ideal side dish or vegetarian main.
300g Red Potatoes
300g Ready Prepared Carrot Batons
100ml Sunflower Oil
Few Sprigs Fresh Rosemary
Sea Salt and Black Pepper
Pre-heat the oven to 200°C/Gas Mark 6.
Peel the swede and potatoes and cut into small chunks.
Place in a large saucepan of cold water, with the carrots and season with some salt.
Bring to the boil and cook for a couple of minutes, then drain well.
Grate the peel from the lemon, then juice.
Put the oil, lemon juice and rind into a large roasting dish and heat in the oven.
Add the root vegetables and rosemary, then season with some black pepper.
Cook for 45 minutes, stirring occasionally as they cook.
Once crisp and browned, discard the rosemary and any oil.
Serve with some fresh rosemary sprigs.