Roast Roots

Roast Roots

These colourful and delicious roast root veg are a great accompaniment to fish or other main courses, or great as a lunch served with Halloumi.

Roast Roots

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Serves: 2 Prep Time: Cooking Time:


  • 1 Beetroot, peeled and cubed
  • 1 Large Sweet Potato, peeled and cubed
  • 1 Large Parsnip, peeled and cubed
  • Whole Garlic Cloves
  • Salt and Pepper
  • Olive Oil
  • Dried Oregano (optional)


Par boil your peeled beetroot for 10 mins prior to roasting.

Peel and cube all your veg and place them in a mixing bowl. Pour over a good slug of Olive Oil, season well and mix in with your hands so that the veg is coated. Place the oiled and seasoned veg on a baking tray, shake some oregano over if using and put in the oven at 200°C for 10mins then turn down to a 180°C for a further 30 minutes.  Serve as a side or with some grilled halloumi for a tasty lunch!

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