Winter roots and lemon roast

Give winter root vegetables a makeover with a couple of tweaks from Nigel Slater.


Preparation method

  1. Preheat the oven to 200C/400C/Gas 6.

  2. Give the artichokes and potatoes a good scrub (I don’t bother peeling them). Cut them in half lengthways, then steam for 10-15 minutes, or until they are showing the first signs of tenderness.

  3. Tip the steamed vegetables into a roasting tin. Pour in the olive oil and toss gently. Halve the lemons and squeeze the juice of one and a half of them over the vegetables. Tuck the empty lemon shells in around the vegetables. Season well and roast for 30-35 minutes, or until sticky around the edges.

  4. To serve, spoon the vegetables onto plates and sprinkle over plenty of flatleaf parsley. Squeeze over the remaining lemon juice and add a few slithers of parmesan to each serving.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss