- 500g carrots
- 1kg potatoes
- 1 green cabbage
- 3 corn on the cob
Sweetcorn is a quick autumnal treat. Sweat a diced onion and red pepper in butter till soft, then slice the kernels off a corn cob and add to the pan with a handful of chopped oregano or marjoram, a pinch of chilli flakes and some salt and pepper. Cook and stir for a few mins till the corn is tender.
Give your roasties an Italian twist by scrubbing and chopping potatoes into small chunks. Toss with olive oil crushed garlic, dried oregano, salt and pepper. Roast at 200°C/Fan 180°C/Gas 6 for around 40 mins till golden and crisp.