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Recipe: Roasted root vegetables with a fruit vinegar glaze

Lottie Storey October 23, 2015

The addition of fruit vinegar to a pan of roasted vegetables gives them a little extra something. The bright colour and sweet-and- sour tang are a feast for the eyes and the taste buds alike. You can mix and match with other vegetables such as fennel or sweet potato, and serve on its own or with a roast or some chops. 


ROASTED ROOT VEGETABLES


SERVES 4
1.5kg mixed carrot, parsnip, beetroot and celeriac (in whatever proportions you like)
2 sprigs thyme
75ml olive oil
25g butter
2 red onions, peeled and cut into 6 wedges
1 bulb garlic, broken into individual cloves, skin on
3 tbsp raspberry vinegar* 
salt and pepper

1 Heat the oven to 200C/ Fan 180/400F. Peel the root vegetables and cut them into largish chunks. 
2 Put them in a roasting
dish with the thyme, pour over the olive oil and mix well to coat the vegetables. 
3 Add the butter in small pieces over the top and season with salt and pepper. 
4 Roast for half an hour, then add the onion and garlic cloves.
5 Turn the vegetables and baste them, ensuring that everything is well coated and browning evenly.
6 Roast for another half an hour, then splash in the fruit vinegar, mixing well.
7 Cook for 10 mins, until the vegetables are soft in the centre and coated with a shiny, caramelised glaze.


* For a raspberry vinegar recipe, also from Fern Verrow, visit thesimplethings.com/blog/raspberryvinegar

Recipe from Fern Verrow: Recipes from the Farm Kitchen by Jane Scotter and Harry Astley (Quadrille).


For beautiful enamelware, have a look at The Stuff of Life, The Simple Things’ shop. Here are four picks.

 

Clockwise from top left:

Enamel coffee pot / Enamel espresso cups / Four season bowls / White enamel cutlery


Read more:

From the October issue

Autumn recipes

From The Stuff of Life

October's The Simple Things is on sale - buy, download or subscribe now.

InEating Tagsrecipe, issue 40, october, vegetables, vegetable recipe, enamel, the stuff of life
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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