50 min · serves 4
Carrots, beets and parsnips roasted whole and finished with a bright herb oil.
Ingredients
- 4 carrots
- 4 baby beets
- 2 parsnips
- Olive oil
- Handful parsley, chives and dill
- Lemon juice
Method
- 1.Halve the vegetables lengthways and toss with olive oil and salt.
- 2.Roast at 200C for 35-40 minutes, turning once, until tender and caramelised.
- 3.Blitz the herbs with olive oil and a squeeze of lemon into a rough oil.
- 4.Arrange the roasted vegetables on a platter.
- 5.Spoon over the herb oil just before serving.