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Roasted Winter Vegetables

Roasted Winter Vegetables


Cooking Time

Preparation Time : 20

Cook Time : 25

Total Time : 45


Serves 4

  • carrots, peeled and cut on the bias into 2-inch lengths 5 nos

  • parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths 4 nos

  • golden beets, peeled and halved, or quartered if large 3 nos

  • radishes, trimmed and halved, or left whole if small 1 cups

  • thyme 4 sprig

  • garlic cloves, coarsely chopped 2 nos

  • olive oil 3 tbsp

  • freshly grated nutmeg 1/2 tsp

  • Kosher salt and freshly ground black pepper 1/4 tsp

  • finely grated lemon zest 1 tsp


  • 01

    Preheat the oven to 425 degrees F.

  • 02

    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.



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