Roast root vegetables

Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 4 – 6

These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch.



  • ½ swede, peeled
  • 2 large carrots, peeled
  • 2 parsnips, peeled
  • 1 raw beetroot, peeled
  • ½ celeriac, peeled
  • 2 tbsp olive oil
  • few sprigs fresh thyme
  • sea salt flakes



Preparation method

  1. Heat the oven to 220C/425F/Gas 7.
  2. Cut the vegetables into chunks approximately the same size.
  3. Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.
  4. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.