Roast vegetables

 Large with a rich flavour, portobellos stand in for beef in this meat-free pot roast that’s as satisfying as the slow-cooked classic, but is ready in less time and easier on your wallet.

Ingredients

400g baby potatoes, halved if large

8 portobello mushrooms, stems removed

1 brown onion, cut into 8 wedges

400g baby carrots, tops trimmed

3 cloves garlic, sliced

½ cup dry white wine

1 Tbsp chopped oregano

2 Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

2 tsp grated horseradish, to serve

Method

Preheat oven to 170°C fan-forced (190°C conventional). In a 6 litre flameproof roasting dish, layer potato, mushrooms, onion, carrots and garlic. Add wine. Sprinkle with oregano. Drizzle with oil and season. Bake, covered, for 45-60 minutes or until vegetables are tender, stirring twice.

https://www.bhg.com.au/roast-vegetables?category=food  



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