Roasted Winter Vegetables

April sees the beginning of the end of winter vegetables that have been in store so for the last of the winter flavours try some roasted vegetables.

Squash, beetroot, carrot, potatoes, onions, parsnip are all good for this.

Peel and cut into 2cm ish chunks place on a roasting tray or oven proof dish and sprinkle with olive oil.

Roast at 180 /gas 6 for 25mins - after this stage for the under 12 months remove some and either puree or mash with a fork.

For the remainder sprinkle with honey and add some cloves of garlic then return to the oven for 5 more minutes.

Sprinkle with sea salt and serve.

This is great on its own or as an accompaniment with good quality Organic sausages.