Roasted root vegetables

Roasted root vegetables

Radici al forno

By
From
Venice
Serves
4-6
Photographer
Helen Cathcart

Giancarlo loves the colours and flavours of this dish. It’s a far cry from the roasted vegetables of his beloved Tuscany where peppers, courgettes and aubergines ruled the day. Autumn and winter in Venice, as in the UK, it is all about the roots.

Ingredients

Quantity Ingredient
700g root vegetables, such as beetroot, parsnips, celeriac and carrots
4 tablespoons extra-virgin olive oil
8 garlic cloves, skin on, lightly crushed
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Scrub and clean the root vegetables leaving the skins on unless very muddy in which case peel them. Cut into batons or wedges around 1.5 cm thick so that the vegetables are all around the same size and they have the same cooking time. Toss with the oil, garlic and seasoning in a mixing bowl. Do season generously. Roast in a baking tray for around 30 minutes or until cooked through.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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