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Bring colour to your Christmas table with these herby roast veggies, which serves 4, as a side. First, preheat the oven to 190°C/375°F/gas 5.
Scrub and trim 250g rainbow carrots and 250g beetroot, then halve or quarter the beets. Cut 1 fennel bulb into wedges and squash 1 unpeeled garlic bulb. Trim, halve and wash 2 small leeks.
Place all the vegetables and garlic in a large roasting tray, then season with a pinch of sea salt and black pepper, drizzle over 3 tablespoons each of red or white wine vinegar and olive oil and scatter over 10g of fresh woody herbs, such as bay, thyme or rosemary. Toss together, then arrange in a single layer.
Cover with tin foil and roast for 1-1 hour 15 minutes, or until tender, discarding the foil halfway and removing the leeks if they start to catch at the edges.
