All-in-One Baked Vegetables
13 oz (365 g) baby carrots, peeled
13 oz (365 g) baby parsnips, peeled and sliced in half lengthways
12 oz (350 g) small red potatoes, unpeeled, each cut into 8
1 medium onion, peeled and cut into 8, through the root
1 head celery, cut 3 in (7.5 cm) from the base and then lengthways into 8
5 tablespoons ready-made French vinaigrette
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
salt and freshly milled black pepper
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need a roasting tray 14 x 11 inches (35 x 28 cm) and ¾ inch (2 cm) deep, and a sheet of kitchen foil 36 x 12 inches (90 x 30 cm).
All you do is fold the piece of foil in half, then lay one half along the length of the roasting tray, brush it with a little of the vinaigrette, and lay all the vegetables on the foil on the tray. Season them well with salt and freshly milled black pepper.
Add the sprigs of herbs and the bay leaf, then spoon the remaining vinaigrette over and toss all the vegetables around so they get a good coating – you’ll need to do this quite carefully so as not to break the foil. Now fold over the other half of the foil and turn over all the edges 2 or 3 times to seal it all round. What you should end up with is a parcel that fits the tray exactly but with some air space between the foil and vegetables.
When you’re ready to cook the vegetables, place them in the pre-heated oven, one shelf higher than the middle, for 45 minutes. To serve, carefully unwrap the foil and tip the vegetables into a warm serving dish.