Roasted Root Vegetables

This is one of the easiest ways to prepare vegetables. In addition to those mentioned below you can roast sliced or quartered onions, leek, fennel, sweet potatoes etc.

 

4 parsnips, peeled (only if not organic) and quartered lengthways

4 carrots, peeled (only if not organic) and quartered lengthways

Olive oil

2 tbsp balsamic vinegar (optional)

Sea salt and black pepper + spices of your choice

Chopped parsley, coriander leaves or tarragon

 

  1. Preheat the oven to 200ºC/Gas mark 4

  2. Toss the vegetables generously in olive oil. Season with salt and pepper + spices of your choice and place on a tray in the oven. Make sure they are not too overcrowded or they will steam.

  3. Roast for 30-40 minutes or until golden brown and soft. Toss with balsamic vinegar, return to the oven for five minutes and then serve sprinkled with chopped parsley, coriander or tarragon leaves.

 

Tip

 

If you use beetroot, wash, top and tail and chop. Add balsamic vinegar from the start and some sage leaves, chopped, sea salt and ground black pepper

When beetroot is ready (takes around 40-60 minutes tossing a few times in between) add zest and juice of 1-2 lemon.

SidesHans Wieland