Orange Roasted Vegetables
Preheat the oven to 200°C
4 medium carrots, peeled and cut in half lengthwise.
4 medium parsnips, peeled and quartered lengthwise
8 shallots, halved
4 small sweet potatoes, peeled and cut into wedges
Juice of I orange plus keep the orange skins
4 tablespoons olive oil
2 sprigs of rosemary
Pinch of fennel seeds
Pepper & salt
8 garlic cloves
Prepare the carrots, parsnips, shallots and sweet potatoes then place in a large bowl. Add all the remaining ingredients except the orange halves and garlic. Toss to coat all the vegetables.
Spread the vegetables in a single layer on a roasting tray, Add the orange skins and roast for 20 minutes. Add the garlic cloves and toss the vegetables to prevent sticking, then even out once more and return to the oven for a further 20 minutes or until tender and slightly caramelised. Serves 4