An Autumnal Bake

Another using up bits in the vegetable box recipe.

The weather is definitely shouting Autumn at me. All those lovely autumn colours just had to taste good together, right?

3 carrots, peeled and sliced diagonally (more surface area)
3 parsnips, as above
2 apples, deseeded and cut into quarters – don’t bother peeling them

1 stick butter, that’s 8 tablespoons or 1/2 cup or 4 ounces or 110g hope that covers everyone
5 tbs olive oil
3 fat cloves of garlic, sliced
4 sprigs fresh thyme
1/4 tsp each nutmeg, cinnamon and grated ginger

Put all the veggies and apples into a deep sided roasting pan.

Melt the butter in a pan on very low heat, add the oil, then the garlic, herbs and spices.

Cook gently to infuse the butter but do not brown the garlic.

Drizzle the whole lot over the veggies.

Rinse the pan out with half a cup of water, and add that to the roasting pan.

Sprinkle with salt.

Cover with foil and cook at 160 fan for 40 minutes.

Uncover, top with however much grated cheese of your choice you like, then bake uncovered on 180 fan for another 20 minutes or until the top is golden and crunchy.

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