Henry Rose_LR - Flipbook - Page 20
Sides
Roasted Root
Vegetables with
Olive Oil and Thyme
Ingredients
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 beetroot, cubed
• 1 swede (rutabaga), cubed
• 3 tbsp extra virgin olive oil
• 2 sprigs fresh thyme
• Salt and pepper
Method
1. Preheat oven to 200°C (390°F).
2. Toss all vegetables with olive oil, thyme, salt, and
pepper.
3. Spread on a baking sheet and roast for 35-40
minutes until tender and caramelized.
4. Serve warm.
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