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
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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.
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Transfer dish to stovetop. Using a slotted spoon, remove vegetables to a serving platter. Bring cooking liquid to the boil on high heat. Reduce heat to medium. Simmer, uncovered, for 5 minutes or until reduced by half. Pour liquid over vegetables. Sprinkle with horseradish. Serve.
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