Roasted vegetables with grana padano pdo riserva sauce

Ingredients

1 purple carrot, peeled and cut lengthways into 4 pieces

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1 orange carrot, peeled and cut lengthways into 4 pieces

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2 purple potatoes, well washed, scrubbed, and sliced (2-3 cm)

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300 g different coloured cauliflower florets

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200 g pumpkin, peeled, seeded and cut into pieces

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4 shallots, peeled, left whole

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2 Jerusalem artichokes, well washed, cut into pieces

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1 medium beetroot, peeled and cut into wedges

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1/2 fennel cut lengthways into 8 pieces

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¼ celeriac, cut into pieces

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Thyme

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Sage

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Rosemary

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Extra virgin olive oil

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Sea salt

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Pepper

For the sauce:

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150 g Grana Padano PDO Riserva

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150 g cream