James Martin shows you a quick and simple way to serve this ever-popular dish.
- 200g/7oz sweet potatoes, peeled and cut in wedges
parsnips, peeled and cut in large pieces
carrots, washed and cut in large pieces
red onions, cut in quarters
- 3-4 cloves
- 2 tbsp
- 75ml/2½fl oz clear
- 2 sprigs
rosemary, plus extra chopped rosemary to garnish
- salt and freshly ground
- 500g/1lb 2oz packet of
- 800ml/1 1/3 pint
Preheat the oven to 200C/400F/Gas 6.
Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
While the vegetables are in the oven, cook the pasta according to packet instructions.
Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.
Add the passata, bring to the boil and allow to simmer gently for a minute or two.
Serve on top of the pasta and garnished with chopped rosemary.