Roasted beetroot and root vegetables
Root vegetables are the star of the winter garden and one of the dishes we look forward to most on colder evenings or Sunday afternoons is a plate of great tasting roast veggies. We’ve made ours with roasted beetroot, carrots, parsnips and sweet potatoes, together with a delicious herb mix. The result is aromatic side, full of flavour and nutrition.
Servings 4 servings
Ingredients
- 60 mls extra virgin olive oil (1/4 cup)
- 3 carrots, medium peeled and cut into 1 inch chunks
- 230 grams beetroot peeled and cut into round slices
- 450 grams sweet potatoes peeled and cut into 1 inch chunks
- 450 grams parsnips peeled and cut into 1 inch chunks
- ¾ tbsp dried oregano
- ¾ tbsp fresh crushed rosemary
- 1 tsp fresh thyme leaves only
- 1 tsp fresh basil leaves only
- Salt and fresh pepper
Instructions
- Preheat the oven to 180°C.
- Line a large baking sheet with parchment paper.
- Peel and chop the carrots, sweet potatoes and parsnips into chunks that are roughly the same size.
- Peel and chop the beetroot into round slices that are slightly thinner than the other veg.
- Put everything into a bowl. Drizzle the olive oil over the veg and sprinkle with the oregano, thyme, basil and rosemary. Season with salt and cracked black pepper.
- Mix it well by hand so that all the pieces are coated with the oil and herb mixture.
- Place the veg on the baking tray in an even layer. Avoid overlapping, giving each piece its own space.
- Bake in the oven for 35-40 minutes, turning vegetable pieces over half way through. Enjoy!