Roasted Root Vegetable Tray

A whole tray of garden roots roasted together with rosemary and garlic. Filling, warming and completely adaptable.

1hServes 4Easy

CarrotParsnipBeetrootGarlicRosemary

Autumn through winter when root vegetables are at peak and benefit from light frost.

Photo coming soon

Ingredients

300gcarrots, peeled and cut into chunks
300gparsnips, peeled and cut into chunks
300gbeetroot, peeled and cut into wedges
1 headgarlic, cloves separated, unpeeled
4 sprigsfresh rosemary
4 tbspolive oil
2 tbsphoney
to tastesalt and black pepper

Method

1Preheat oven to 200°C / 400°F.
2Toss all vegetables with oil and honey. Season generously. Spread on a large roasting tray in a single layer — do not crowd.
3Tuck in garlic and rosemary sprigs.
4Roast 40-45 minutes, turning halfway, until tender and caramelised.

Tips

Keep beetroot separate or it stains everything purple. Roast on the same tray but on one side.

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