Roast Root Vegetables

Ingredients

• 3 carrots, chopped
• 2 parsnips, chopped
• 2 beetroot, peeled & chopped
• 2 tbsp olive oil
• 1 tsp rosemary
• Sea salt & black pepper
• 1 tbsp honey or balsamic vinegar (optional)

Method

1. 1

   Cut all roots into similar-sized pieces for even roasting

2. 2

   Toss with oil, salt, pepper, and rosemary

3. 3

   Spread on a baking tray. Roast at 200°C for 35-45 minutes, turning halfway

4. 4

   Drizzle with honey or balsamic for caramelisation

Swaps & variations

• Add garlic cloves
• Add smoked paprika
• Toss with orange zest
• Add pumpkin or squash

Storing & freezing

Keeps 4 days in the fridge. Can be frozen and reheated in an air fryer or oven.