Every food editor has a recipe that is not really a recipe: the thing they cook when they are tired, which never quite turns out the same twice. This is mine.
The trick is a very hot oven and a tray big enough that nothing touches. Crowded vegetables steam; spaced-out vegetables roast. Use two trays if you need to.
Recipe
One tray, six vegetables: the autumn supper we make every week
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
Serves
Ingredients
Method
Cook's note: Swap in whatever is cheap at the market: carrots, beets, fennel and cauliflower all work. Add quick-cooking vegetables with the tomatoes.
