5 nos carrots, peeled and cut on the bias into 2-inch lengths
4 nos parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths
3 nos golden beets, peeled and halved, or quartered if large
1 cups radishes, trimmed and halved, or left whole if small
4 sprig thyme
2 nos garlic cloves, coarsely chopped
3 tbsp olive oil
1/2 tsp freshly grated nutmeg
1/4 tsp kosher salt and freshly ground black pepper
1 tsp finely grated lemon zest
Directions
Preheat the oven to 425 degrees F.
Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.
