Roast Vegetables

  • Roast Vegetables
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes

Ingredients

  • 400 g pumpkin, peeled and chopped
  • 200 g parsnips, washed and chopped
  • 300 g beetroot, peeled and chopped
  • 100 g potato, peeled and chopped
  • 8 Tbls olive oil
  • 6 tspn lemon juice
  • 1 tspn minced garlic
  • 2 tspn dried thyme leaves
  • 1 x salt to taste
  • 1 x pepper to taste

Method

Serves: 5-6, Prep: 20-25 mins, Cook: 30 mins

1. Preheat your oven to 180°C and line a tray with foil. Or if cooking with a roast simply use the same tray as the roast.
2. Prepare the sauce by combining the lemon juice, olive oil, thyme leaves and minced garlic in a large bowl.
3. Place the vegetables in the sauce and toss to make sure they are coated very well.
4. Place the vegetables on the tray and top with salt and pepper. Roast them for 15 minutes. Turn the vegetables and then roast for a further 15 mins or until cooked through.
5. Serve.

(If using different vegetables make sure that the weights are still the same).

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  • Very nice side dish.

    Reply

    by ANNA LINHART on 29/04/2013, 07:58
    ANNA LINHART
  • Thank you so much! I’m also glad that another herb worked just as well, because I’ll remember that if I run out of thyme as well! And your photo looks amazing too by the way! XD

    Reply

    by Nell Hungerford on 29/04/2013, 21:04
    Nell Hungerford