Roast root vegetables recipe

These roasted root vegetables are a delicious and healthy dish for your lunch.

You will need

2 large carrots, peeled

½ swede, peeled

2 parsnips, peeled

1 raw beetroot, peeled

½ celeriac, peeled

2 tbsp olive oil

few sprigs fresh thyme

sea salt flakes

How to cook

• Heat the oven to 220C/425F/Gas 7.
• Cut the vegetables into chunks approximately the same size.
• Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.
• Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.