Vital Veg, organic farm, carrots

Roasted Root Vegetables

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

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.