Ingredients:

(Serves 4-6)

• 4 beetroot – sliced into bite-size portions

• 2 parsnips – sliced into bite-size portions

• 2 fennel bulbs – sliced into bite-size portions

• 2 - 3 garlic cloves – sliced into small pieces

• ½ cup olive oil

• 2 teaspoons coriander – ground 

• 4 bay leaves

• 1 punnet cherry tomatoes

• ½ packet firm goats cheese

• Salt and pepper – to taste

Method:

Preheat the oven to 180ºC (356ºF)

Spread all the vegetables and the garlic out in a deep oven-proof dish.

Coat with olive oil.

Sprinkle with ground coriander.

Add the bay leaves.

Season with salt and pepper.

Place the tray in the oven for 35 - 45 minutes, or until the veggies are just cooked through.

Remove and sprinkle with whole cherry tomatoes.

Return the dish to the oven for a further 5 - 10 minutes, or until the tomatoes are soft.

Remove from the oven and sprinkle with goat's cheese.

Serve hot. 

Note:

This goats cheese and winter veggie recipe can be served as a hot side salad with any other main course.

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