Roast vegetables

Mixed roast vegetables.
Mixed roast vegetables. Photo: Marco Del Grande

Here is another simple recipe using the season's best produce. Just choose six vegetables, prepare and roast them, some separately, in olive oil at a temperature of 180C.


Olive oil

10 kipfler potatoes, peeled and boiled to just cooked

12 baby carrots, peeled and trimmed

Thyme sprigs

4 baby fennel, each bulb cut into four lengthways (save the tops for the baked mulloway recipe, below)

8 baby turnips, washed and trimmed

4 sweet corn cobs, each cut into four pieces


Heat oven to 180C

As the vegetables have different cooking times, some need to be put in the oven separately. The sweetcorn takes about 10 minutes to cook; carrots (cooked with thyme sprigs), turnips and boiled potatoes take about 15 minutes and the fennel will cook in 15 to 20 minutes. When they're cooked, mix them together in a bowl, drizzle with a little extra virgin olive oil, season with sea salt and freshly ground white pepper and serve.