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Jamie says: "Mix things up on the veg front with a colourful medley of roasted roots and sweet leeks, transformed with a kiss of vinegar and some fresh woody herbs." See method
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Preheat the oven to 190°C/375°F/gas 5.
Scrub and trim the carrots and beetroot, then halve or quarter the beets. Cut the fennel into wedges and squash the unpeeled garlic cloves. Trim, halve and wash the leeks.
Place all the vegetables and garlic in a large roasting tray, then season with a pinch of sea salt and black pepper, drizzle over 3 tablespoons each of vinegar and oil and scatter over the woody herbs. Toss together, then arrange in a single layer.
Cover with tin foil, then roast for 1 hour to 1 hour 15 minutes, or until tender, discarding the foil halfway and removing the leeks if starting to catch at the edges.
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