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Roasted Root Veggies

Roasted Root Veggies


3 small parsnips (peeled & quartered), 8 baby carrots (peeled), 6 small beetroots (halved), 8 baby turnips (scrubbed), 8 small shallots, 1 red pepper (cut into wedges), 2 small red onions (halved) 1 garlic bulb (halved), 5 sprigs of thyme, 4 tbs olive oil, 1/2 tsp sea salt, 1/4 tsp ground black pepper, 1/2 tsp fehmalee's kitchen flavour enhancer.


Preheat the oven to 190c (170c fan oven). Put the parsnips, carrots and beetroot in a saucepan of salted water and bring to the boil. Simmer for 10 minutes then drain well and leave to steam dry for 2 minutes in the pan. Combine olive oil salt, pepper and flavour enhancer in a bowl stir, then set aside. Add the parsnips, carrots, beetroots, turnips, shallots, red pepper, onion, garlic and thyme to a baking dish, drizzle with olive oil dressing toss, then place in the oven for 45 minutes stirring half way though.



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