Roasted Root Vegetables
Ingredients:
½ swede, peeled
2 large carrots, peeled
2 parsnips, peeled
1 raw beetroot, peeled
½ celeriac, peeled
2 tbsp olive oil
few sprigs fresh thyme
sea salt flakes
Method:
Heat the oven to 220C/425F/Gas 7.
Cut the vegetables into chunks approximately the same size.
Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.
Bake in the oven until tender, about 40-50 minutes.
Sprinkle with sea salt and serve at once.
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