Roast Root Vegetable Medley

Winter carrots, parsnips, and beets roasted with herbs make a colourful, hearty side dish.

Ingredients:

• 2 carrots, chopped
• 2 parsnips, chopped
• 2 beets, chopped
• 2 tbsp olive oil
• Salt, pepper, and rosemary

Method:

Preheat oven to 200°C. Toss vegetables with oil and seasoning, roast 30–35 minutes until tender.

Cooking time: 40 minutes

Storage: Fridge 3 days; reheat gently.