Roasted Root Vegetables

James Martin rustles up a tasty dish of thyme- and garlic-scented vegetables - perfect alongside a roast rib of beef
By James Martin
Roasted Root Vegetables
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 400 g carrots, cut into long wedges
  • 6 shallots, peeled and left whole
  • 4 parsnips, cut into long wedges
  • 1 whole heads garlic, sliced crossways in half
  • 3 sprigs fresh thyme
  • 1 tbsp olive oil

Method

1. Preheat the oven to 220C/gas 7.

2. Spread the vegetables in a roasting tray with the thyme. Drizzle with the oil and roast for 25 minutes, turning every now and again, until cooked through and golden.

3. Remove from the oven and serve.

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