Recipe for Winter Vegetable Roast 
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Yield:
1
Ingredients:
Amount Ingredient
2/5 kg mixed root vegetables such as carrots sweet potato parsnips celeriac turnips squash or salsify and pumpkin
50 gm shallots skin removed and root intact
4 tbl olive oil
1 x salt and freshly ground black pepper
150 gm spicy sausages such as merguez twisted in half and cut in two
Instructions:
Instructions: Peel and cut the vegetables into rough chunks keeping the sweet potato and pumpkin in larger pieces as they cook more quickly.

Cut the shallots in half lengthways if large. Place all the vegetables in a large roasting tin drizzle with olive oil season and toss well.

Cook on the top runners of the roasting oven for 20 minutes add the sausages and return to the oven for 15 minutes stirring occasionally.

Finally add the chestnuts and cook on the middle runners for a further 10 minutes or until the vegetables are golden brown.

Add salt to the vegetables only just before roasting as it draws liquid out of the vegetables making successful roosting more difficult. Any seasonal root vegetables can be used m this recipe but make sure you use a good mix of pale and colourful vegetables.

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