Roasted Root Vegetables with Garlic and Rosemary
We are always looking for ways to get in our five a day, and these roasted veggies are way more appealing when mixed with garlic and rosemary. This flavour combination is a winner for Sunday lunch – we love it with our Herb-crusted Lamb recipe (see page 176). Fuss-free and simple, yet completely delicious!
Pages 246 - 247
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We always peel garlic cloves, but some cooks prefer to leave the skin on in the oven, then squeeze out the garlic flesh after roasting. The choice is yours!
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