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Roast vegetable megamix
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Total Time:
1 hour 55 minutes
Elevate roasted vegetables with honey, herbs, balsamic vinegar, and fresh lemon zest.
Ingredients:
  • olive oil
  • 350 g beetroot
  • 2 lugs of balsamic vinegar
  • a few sprigs of fresh oregano or marjoram
  • 500 g carrots
  • 1 clementine
  • a few sprigs of fresh rosemary
  • 400 g parnsips
  • a lug of white wine vinegar
  • 2–3 sprigs of fresh sage
  • 1 small teaspoon runny honey
  • 350 g baby turnips
  • 2 lugs of red wine vinegar
  • 5 fresh bay leaves
  • 2 bulbs of fennel
  • ½ a lemon
  • a few sprigs of fresh thyme
Instructions:
  • 1. Preheat oven to 190ºC/375ºF/gas 5. 2. Bring two large pots of salted water to a boil. 3. Scrub the beets and cook in one pot for 20 to 25 minutes. 4. Peel and chop carrots, parsnips, turnips, and quarter fennel. 5. Cook the prepped vegetables in the second pot for 10 minutes. 6. Drain and let the vegetables steam dry. 7. Toss beets with balsamic vinegar and herbs. 8. Toss carrots with clementine juice and rosemary. 9. Toss parsnips with vinegar and sage. 10. Toss turnips with vinegar and bay leaves. 11. Toss fennel with lemon juice and thyme. 12. Arrange vegetables on a tray. 13. Roast for 50 minutes to 1 hour until golden and crispy. 14. Drizzle honey over parsnips 5 minutes before the vegetables are done. 15. Transfer vegetables to a platter to serve.

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