About this recipe:Autumn and winter vegetables are great for roasting. Be flexible with this dish and vary the ingredients, depending on what looks appealing and good value at the market.
3 tbsp olive oil
6 garlic cloves, sliced
500g butternut squash, peeled and cut into chunks
300g Brussels sprouts, trimmed and halved
2 large, red dessert apples
25g sun-dried tomatoes, drained, if in oil, and thinly sliced
2 fresh rosemary sprigs or 1 tsp dried
pinch of salt
250g chestnut mushrooms, halved
4 tbsp freshly grated Parmesan or mature Cheddar (optional)
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Preheat the oven to 400°C (gas 6). Put the olive oil and garlic in a large roasting tin and heat for 3 minutes in the oven.
Add the squash and Brussels sprouts. Cut the apples into quarters, core, then thickly slice. Add to the tin with the sun-dried tomatoes and rosemary. Sprinkle with salt and toss to combine.
Place in the oven and roast for 20 minutes, turning the vegetables after 10 minutes. Remove the tin from the oven, add the mushrooms, toss with the other vegetables, then roast for a further 15 minutes until everything is golden and tender.
Sprinkle over the cheese, if liked, and roast for a further 5 minutes. Serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
*You could make this dish with parsnips, carrots, swede or turnip, peeled and cut into chunks, instead of the squash, or throw in some small button onions – whatever takes your fancy. For a special occasion, substitute thickly sliced shiitake mushrooms in place of the chestnut variety. *Fresh rosemary is an easy herb to grow and is a hardy evergreen, so it can be used year round.