It does something rather amazing. You could also vary this recipe by adding other lovely flavours such as lemon zest or cumin to the veg.
- Yield: 4 Servings
- 4 carrots (about 300 g)
- 2–4 parsnips, depending on size (about 300 g)
- 3 medium beetroots (about 300 g)
- ½ medium celeriac (about 300 g)
- a few sprigs of thyme
- 2 tbsp olive oil
- 1 tbsp honey (optional)
- salt and black pepper
How to Make It
- Preheat the oven to 200°C/180°C Fan/Gas 6.
- Peel all the vegetables and trim off their tops. Cut the carrots and parsnips lengthways into batons. If the carrots are very long, cut the batons in half. Cut each beetroot into 8 wedges. Cut the celeriac into cubes of 3–4 cm.
- Put the vegetables in a large roasting tin. Tuck in the sprigs of thyme, then drizzle over the olive oil. Mix well, so everything has an even coating of oil, then make sure all the vegetables are evenly spread out. Season with salt and black pepper.
- Roast the vegetables for about an hour, turning them over once or twice, until they’re all tender and nicely browned round the edges and in patches.
- If using honey, drizzle it over the veggies after the first 45 minutes, then continue to cook for another 15 minutes.