Braised Vegetables

For the braised vegetables, peel the carrot and parsnip. Cut all the vegetables into medium sized pieces (feel free to rustic!) (Cut cherry tomatoes in half, mushrooms into quarters, etc.).

Place the vegetable pieces in a large bowl and season well. Finally, pour over plenty of olive oil and mix everything well.

Now place in an ovenproof casserole dish and bake at 180 degrees (convection oven) for about 20-30 minutes – depending on how crunchy/soft you like the vegetables. Stir a few times in between.

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