Root Veggie Medley

Ingredients

• parsnips, peeled and batoned — 500g
• carrots, peeled and batoned — 500g
• olive oil — 45ml
• fresh rosemary, finely chopped — 2 tbsp
• sea salt — 1 tsp
• black pepper — 0.5 tsp

Method

1. 1

   Preheat your oven or grill to 200C (180C fan).

2. 2

   Peel the parsnips and carrots, cutting them into consistent baton shapes about 8cm long for even cooking.

3. 3

   Place the vegetables in a large mixing bowl, drizzle with olive oil, and toss to ensure they are evenly coated.

4. 4

   Sprinkle the chopped rosemary, sea salt, and black pepper over the vegetables and toss again.

5. 5

   Spread the vegetables in a single layer in the roasting tin to ensure they roast rather than steam.

6. 6

   Roast in the oven for 35 to 40 minutes, turning halfway through, until the vegetables are tender and the edges have turned golden brown.