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Roasted winter vegetables with bay leaves

Photo: Marina Oliphant

If you are lucky enough to have your own tree, pick and dry the leaves for later use - put a few branches in a dark, well-aired space until dry and crisp, then store the leaves in an airtight container in a cupboard away from light so they keep their quality and colour.

Ingredients

  • 1 peeled and thickly sliced carrot
  • 1 bulb of fennel cut into wedges
  • 1 large peeled onion cut into 8 wedges
  • 200g peeled desiree potatoes cut into chunks
  • 100ml extra virgin olive oil
  • 4 fresh bay leaves
  • half a finely sliced lemon,
  • sea salt and freshly ground pepper
  • 1 red capsicum

Method

Place 1 peeled and thickly sliced carrot, 1 bulb of fennel cut into wedges, 1 large peeled onion cut into 8 wedges and 200g peeled desiree potatoes cut into chunks in a large bowl. Add 100ml extra virgin olive oil, 4 fresh bay leaves, half a finely sliced lemon, sea salt and freshly ground pepper and combine well.

Transfer vegetables to a large, lightly oiled roasting pan and roast at 200C for 15 minutes. Add 1 red capsicum cut into 3cm pieces, toss to combine, then cook for another 25-30 minutes or until vegetables are golden and tender.

Serve warm roasted vegetables with char-grilled fish fillets or chicken.

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