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.
- 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
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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