A flexible tray of carrots, parsnips, beetroot and swede turns mixed winter roots into a colourful side. Garlic and thyme bring out their natural sweetness.
Ingredients
- 300g, peeled and cut into chunks Carrots
- 300g, peeled and cut into chunks Parsnips
- 300g, peeled and cut into chunks Beetroot
- 300g, peeled and cut into chunks Swede
- 1, cut into wedges Red onion
- 4 cloves, lightly crushed Garlic
- 2 tbsp Olive oil
- 1 tsp, chopped Fresh rosemary leaves
- 1 tsp Fresh thyme leaves
- 3/4 tsp, or to taste Fine salt
- 1/4 tsp Black pepper
Method
- Heat the oven to 220°C (200°C fan). Cut the root vegetables into similar 3cm pieces so they roast at a similar rate. Keep the beetroot pieces together at one end of the tray to limit staining.
- Put the carrots, parsnips, swede and onion in a large roasting tray. Add the olive oil, crushed garlic, rosemary, thyme, salt and pepper; toss until coated.
- Roast for 20 minutes, then add the beetroot and turn the vegetables with a wide spatula.
- Roast for another 25–30 minutes, turning once, until the roots are tender when pierced and browned at the edges. If the tray is crowded, use two trays.
- Remove the garlic skins if they have loosened. Taste, season and serve hot.
Allotment tip
Cut dense swede and beetroot slightly smaller than softer parsnip if needed. For less colour transfer, use a separate small tray for the beetroot.
Ingredient swaps
Use celeriac, turnip or pumpkin in place of a similar weight of one root. Add softer vegetables later so they do not overcook.
Allergens: No major allergens are intentionally included in the listed ingredients; check product labels for cross-contact and any additional declared allergens.
Storing leftovers
Cool leftovers promptly, refrigerate within 1–2 hours and eat within 48 hours or freeze. Reheat only once, until steaming hot throughout.