Roasted Mixed Vegetables with Garlic & Herb Sauce Recipe

Ingredients :

• 1 large garlic bulb

• 1 large onion, peeled and cut into wedges

• 4 small carrots, peeled and quartered

• 4 small parsnips, peeled

• 6 small potatoes, scrubbed and halved

• 1 fennel bulb, sliced thickly

• 4 sprigs of fresh rosemary

• 4 sprigs of fresh thyme

• 2 tbsp olive oil

• salt and freshly ground black pepper

• 200g / 7 oz low-fat soft cheese with herbs and garlic

• 4 tbsp milk

• zest of ½ lemon

• sprigs of thyme, to garnish

Method :

1. Preheat the oven to 220°C/425°F/Gas Mark 7. Cut the garlic in half horizontally. Put into a large roasting tin with all the vegetables and herbs.

2. Add the oil, season well with salt and pepper and toss together to coat lightly in the oil.

3. Cover with tinfoil and roast in the preheated oven for 50 minutes. Remove the tinfoil and cook for a further 30 minutes until all the vegetables are tender and slightly charred.

4. Remove the tin from the oven and allow to cool.

5. In a small saucepan, melt the low-fat soft cheese together with the milk and lemon zest.

6. Remove the garlic from the roasting tin and squeeze the flesh into a bowl. Mash thoroughly then add to the sauce. Heat through gently. Season the vegetables to taste. Pour some sauce into small ramekins and garnish with 4 sprigs of thyme. Serve immediately with the roasted vegetables and the sauce to dip.