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.