Roasted Root Vegetables with Fennel

Ingredients

2 parsnips, peeled, quartered lengthways

3 beetroot bulbs, peeled, cut into 6 wedges

3 carrots, peeled, cut into 3cm lengths

1 turnip, peeled, cut into 8 wedges

1 celeriac, peeled, cut into 3cm chunks

2 fennel bulbs, trimmed, cut lengthways into 1cm-thick slices

12 garlic cloves, peeled

(1/4 cup) extra virgin olive oil

3/4 tsp salt

Freshly ground black pepper

2 tbs red wine vinegar

2 tbs brown sugar

16 sprigs fresh thyme

Directions

1. Preheat oven to 425 degrees.
2. Combine the parsnips, beetroot, carrots, turnip, celeriac, fennel, garlic, oil, salt and lots of pepper to taste in a large bowl. Toss with hands to combine and coat vegetables well. Spread evenly in a large roasting pan.
3. Roast in oven for 45 minutes.
4. Meanwhile, combine vinegar and sugar in a small bowl and stir until sugar dissolves. Remove vegetables from oven and pour vinegar mixture evenly over top.
5. Sprinkle with thyme and use a large metal spoon to toss well and distribute thyme evenly. Return vegetables to oven. Roast for a further 15 minutes or until just tender.

« Back to Recipes Print Recipe