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Roasted Root Vegetables


Carrots, parsnips, and beetroot from the garden roasted with olive oil and herbs create a hearty autumn side.

Ingredients:

  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 2 beetroots, chopped
  • 2 tbsp olive oil
  • Salt, pepper, and thyme

Method:

Preheat oven to 200°C. Toss vegetables in olive oil and seasoning. Roast 30-35 minutes until tender.

Cooking time: 40 minutes

Storage: Refrigerate 3 days; reheat gently.

Image of Roasted Root Vegetables

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