Roasted Roots

Name: Roasted Roots
Cook time: 50 min
Total time: 50 min
Ingredients: 2 tbsp olive oil; ½ tbsp salt; 1 thyme or rosemary sprig; 1 thyme or rosemary sprig; 200 g (7 oz) seasonal root vegetables, such as carrots, beetroot, parsnips, squash, washed, peeled if necessary, and cut into chunks; 200 g (7 oz) seasonal root vegetables, such as carrots, beetroot, parsnips, squash, washed, peeled if necessary, and cut into chunks; 200 g (7 oz) seasonal root vegetables, such as carrots, beetroot, parsnips, squash, washed, peeled if necessary, and cut into chunks; 200 g (7 oz) seasonal root vegetables, such as carrots, beetroot, parsnips, squash, washed, peeled if necessary, and cut into chunks; 200 g (7 oz) seasonal root vegetables, such as carrots, beetroot, parsnips, squash, washed, peeled if necessary, and cut into chunks

Preparation info

Makes:
4–6
portions

Difficulty
Easy
Ready in
50 min

Appears in

Mind Food

By Lauren Lovatt

Published 2022

About

Ingredients

2 tbsp olive oil
½ tbsp salt
1 thyme or

Gluten-free
Vegan

Method

Preheat the oven to 170°C fan (190°C/375°F/Gas 5).

Place the prepared vegetables in a large baking tray with the oil, salt, herbs and 2 tablespoons of water. Toss everything together, making sure each piece of vegetable is lightly coated.