Roasted Root Vegetables with Walnuts
- 4 medium carrots
- 2 turnips
- 250g beetroot
- 3 medium potatoes
- 125 ml walnut or vegetable oil
- 8 shallots
- 8 garlic cloves
- 2 teaspoons sugar
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- 60g walnut pieces
- 1 teaspoon salt
- ½ teaspoon pepper
Preheat oven to 200° Celsius.
Trim vegetables except the shallots and garlic, leaving a little of any green tops. Scrub under cold water and dry well.
Put roasting pan with oil over medium heat, adding vegetables as you cut them.
Quarter carrots and turnips, halve beetroots and cut into 2 - 3 pieces.
Add shallots and garlic in their skins.
Mix sugar, nutmeg, allspice, walnuts, salt and pepper in a small bowl.
Sprinkle mixture over vegetables and mix well.
Cover with foil and roast until vegetables are tender and browned 45-55 minutes – stir occasionally.
Wonderful with grilled or roasted meats.
John Hawkesby’s wine suggestion
Cabernet – Shiraz
- Taylors 80 Acres Cabernet/Shiraz/Merlot 2005
- Penfolds Bin 389 Cabernet Shiraz 2005
- Hesketh 'Usual Suspects' Shiraz 2005