Roasted Vegetables with Garlic and Anchovies (serves 6)

Roasted Vegetables with Garlic and Anchovies (serves 6)

If you don’t like anchovies, stop right here! I took a combo of potatoes (maybe I will try it with sweet potatoes next), beetroot and cauliflower. Cut potatoes and beets into small cubes. The florets can be bigger as they cook quicker. Toss in oil with roughly chopped garlic (my garlic from the famer’s market is much more garlicky). Drape anchovies over the top of the veg. It’s a meal in itself and the flavors work well together. Have never tasted anything quite like it – may have to go and have another mouthful!

2 large baking potatoes – peeled and cut into cubes
3 beetroot – peeled and cut into cubes
12 ounces cauliflower – cut into florets
3 cloves of garlic – roughly chopped
3 tbsp. extra virgin olive oil
1 x 2 oz can of anchovies -drained (I used Cento brand)
Freshly ground pepper (salt not needed because of anchovies)

Place the potatoes, beetroots, cauliflower and garlic in a large bowl.
Pour over the olive oil and toss together well.
Put veg. in a large roasting tin and place the anchovies on top of the vegetables.
Roast for an hour or so until potatoes are crispy (I turned the heat up for 15 minutes at the end)

Tip – if you cover veg with aluminum foil they will not crispen.

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