It’s autumn! Which means I’m all about root vegetables – potatoes, parsnips, carrots… I can’t get enough.
This is a super easy recipe for roasted roots. You can enjoy it as a side dish (on the side of veggie roast dinner, perhaps?), or you can just cook up a load and have it as a main meal. I also like to have them along side some steamed broccoli with a big ol’ dollop of gravy.
You’ve got lots of options when it comes to roasted roots. This time I’m using carrots, parsnips and sweet potato, but you could mix it up and use regular potatoes, swede, celeriac etc etc. You can also get creative with the herbs and spices you use. For ease, I often just throw on some mixed herbs and black pepper, but if you could also try paprika, chilli, rosemary, thyme… you see? Lots of options.
For this recipe I was out of mixed herbs so I used rosemary and sage. It’s so easy, you really can’t go wrong.