Vegetable Recipes - Roasted Autumn Vegetables with Garlic Sauce Recipe

Ingredients

Serve 4-6

Cut the vegetables into similar-sized pieces so they cook evenly. 

• 1 large garlic head

• 2 large onions, cut into wedges

• 8 small carrots, quartered

• 8 small parsnips, quartered

• 12 small potatoes, halved if large

• 2 fennel heads, thickly sliced

• 4 rosemary sprigs

• 4 thyme sprigs

• 6 tablespoons olive oil

• salt and pepper

Garlic sauce:

• 1 large slice of day-old bread (about 75 g/3 oz)

• 4 tablespoons milk

• 75 ml/3 fl oz olive oil

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Method:

1. Blanch the whole head of garlic in boiling water for 5 minutes. Drain and pat dry on kitchen paper.

2. Put all the vegetables and herbs in a large roasting pan, placing the garlic in the middle. Season well with salt and pepper and stir in the oil to coat the vegetables.

3. Cover the pan with foil and place in a preheated oven, 220°C (425°F), Gas Mark 7, for 50 minutes. Remove the foil and bake for a further 30 minutes.

4. Remove the head of garlic. Carefully peel and discard the skin, and mash the garlic flesh with a fork. Put the bread in a bowl, add the milk and soak for 5 minutes.

5. Place the bread and garlic flesh in a liquidizer and process to form a smooth paste. Gradually blend in the oil until evenly combined; season to taste.

6. Serve the roasted vegetables accompanied by the garlic sauce to dip.