Thyme roasted root vegetables

This is probably the most common way for us to eat winter (and summer) veg. I tend to make a big batch of it whenever I cook it, and use the leftovers added to salads each day for a bit of different texture and flavour, or just as another dinner side the following nights. If you’ve any left at the end of the workweek, boil it up with some garlic, ginger and bone broth, blend it, portion it, and freeze it. Souper douper!

Ingredients (serves 4-5 as a side but you can make much more if you want):

1 large beetroot

1/2 turnip

2 carrots

2 parsnips

Tbsp fat (goose fat, lard or dripping are all good, or coconut/olive oil for a veggie option)

Tbsp thyme leaves

Salt and pepper

How to:

Preheat the oven to 190ºC. Wash and peel the beetroot and turnip, and chop into chunky cubes. I don’t peel the carrots or parsnips, I just wash them, but it’s up to you. Chop them up too. Turnip and beetroot take the longest, so they can be a tiny bit smaller, and parsnip is the quickest, so it can afford to be slightly chunkier.


Pop a large baking tray into the oven with the fat in it, and let it warm for a minute or two. Then add the veg, along with the thyme, and a good grind of salt and pepper. When I buy fresh thyme I put it right into the freezer. It’s very easy to use from frozen as you can just rustle the big upside down gently and the leaves will all fall off. Easy! Shake the tray so that the veg gets coated in the fat and flavours.

Bake for around 40-50 minutes. You’ll need to take it out around halfway and shake it or stir it up again. After 40 minutes stick a fork in the beetroot and turnip to see how it’s doing. If it’s ready, serve up with your dinner, or cool and store in the fridge 🙂 I love how the beetroot turns everything that comes into contact with it pink!





One thought on “Thyme roasted root vegetables

  1. Pingback: Creative cooking with winter veg | Eat for Yourself

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