Roast root vegetables

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

Ingredients

• 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.