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.