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Roasted Root Vegetables with Fennel Garlic and Thyme

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
  • 3/4 tsp salt
  • Freshly ground black pepper
  • 2 tbs red wine vinegar
  • 2 tbs brown sugar
  • 16 sprigs fresh thyme
Method :
  • Step 1: Preheat oven to 200°C.
  • Step 2: Combine the parsnips, beetroot, carrots, turnip, celeriac, fennel, garlic, oil, salt and lots of pepper to taste in a large bowl. Toss with hands to combine and coat vegetables well.
  • Step 3: Spread evenly in a large roasting pan. Roast in preheated oven for 45 minutes.
  • Step 4: Meanwhile, combine vinegar and sugar in a small bowl and stir until sugar dissolves.
  • Step 5: Remove vegetables from oven and pour vinegar mixture evenly over top. Sprinkle with thyme and use a large metal spoon to toss well and distribute thyme evenly.
  • Step 6: Return vegetables to oven. Roast for a further 15 minutes or until just tender.

Recipe Ingredient

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