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.[lt_recipe name=”Easy Peasy Roasted Roots” prep_time=”10M” cook_time=”30M” total_time=”40M” summary=”This recipe is vegan friendly and gluten free!” print=”yes” image=”http://healthylivingabby.com/wp-content/uploads/2017/07/DSC_2963.jpg” ingredients=”1 sweet potato, peeled and cut into wedges;2 carrots, peeled and cut into wedges;1 or 2 small parsnips, peeled and cut into wedges;2 tbsp olive oil;1.5 tbsp herbs of your choice! Today I used 1.5 tbsp of rosemary and sage” ]Pre-heat the oven to 200C/180C Fan;Add your chopped roots, olive oil and herbs/spices to a large baking tray and mix together – you want to have all the roots evenly coated;Pop in the oven and leave to roast for 30-40 minutes.[/lt_recipe]