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Roasted root vegetables with fennel, garlic & thyme
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Celebrate the season with a vibrant root vegetable medley.
Ingredients:
  • 2 (about 300g) parsnips, peeled, quartered lengthways
  • 3 (about 350g) beetroot bulbs, peeled, cut into 6 wedges
  • 3 (about 450g) carrots, peeled, cut into 3cm lengths
  • 1 (about 300g) turnip, peeled, cut into 8 wedges
  • 1 (about 550g) celeriac, peeled, cut into 3cm chunks
  • 1 or 2 baby (about 400g) fennel bulbs, trimmed, cut lengthways into 1cm-thick slices
  • 12 garlic cloves, peeled
  • 60ml (1/4 cup) extra virgin olive oil
  • 1.80 gm salt flakes
  • Freshly ground black pepper
  • 40.00 ml red wine vinegar
  • 32.00 gm brown sugar
  • 16 sprigs fresh thyme
Instructions:
  • Preheat your oven to a toasty 200°C.
  • Mix together parsnips, beetroot, carrots, turnip, celeriac, fennel, garlic, oil, salt, and a generous amount of black pepper in a large bowl. Use your hands to ensure all vegetables are well coated.
  • Spread the mixture evenly in a large roasting pan and roast in a preheated oven for 45 minutes until perfectly golden and tender.
  • In a small bowl, mix together vinegar and sugar until the sugar is fully dissolved.
  • Take vegetables out of the oven and drizzle the vinegar mixture evenly over them. Sprinkle thyme on top and gently toss with a large metal spoon to ensure even distribution of the thyme.
  • Place the vegetables back in the oven and roast for an additional 15 minutes, or until they are perfectly tender.

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