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.
