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 RootsPrint This
- 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!