Roasted Winter Vegetables with Dal gravy

Over the past few days D has been quite content eating the Smoky black beans and has appreciated their versatility enormously, so have I, but I wanted something different on my plate.

We have a load of winter root vegetable that I decided to chop and roast them in the oven.

Its not the first time we’ve had roasted winter vegetables, the difference with this one and the one I’ve made in the past was very slight in that I coated the vegetables with Tamari sauce.

I served the roasted vegetables with some Dal gravy. The Dal gravy was not particularly complimentary. D said it was like a 'currified cappuccino'. I woudn’t go that far, but agree it was not suited to the meal we had in front of us.

Roasted Winter Vegetables

Ingredients
Garlic cloves, peeled
Chopped leeks

Whole Chestnut mushrooms

Chopped potatoes

Peeled shallots

More vegetables

Chopped potatoes

Chopped carrots

Chopped parsnips

Olive oil

Dried thyme

1 tablespoon Tamari (or soy sauce)

Salt and pepper to taste

Method

Preheat the oven to its highest setting.

Mix all the vegetables with vegetable oil, a little dried Thyme, Tamari and pepper to taste and place in a large ovenproof dish. Roast in oven for 45 minutes to an hour, or until vegetables are tender. Serve immediately with a good gravy.