A delicious combination of root vegetables simply roasted in herbs. An ideal side dish to so many meals and great for large roast dinners such as Christmas.
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3 potatoes, peeled and cut into 2cm cubes
2 parsnips, peeled and quartered
3 turnips, peeled and quartered
6 carrots, halved lengthways
4 tablespoons olive oil or beef dripping
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
salt, to taste
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 200 C / Gas 6.
Bring a large saucepan of salted water to the boil over a high heat then add the vegetables and cook for 5 minutes. Drain.
Put the oil or dripping into a roasting tin and heat in oven for 10 minutes. Remove from the oven and carefully pour in the vegetables. Sprinkle the vegetables with herbs and salt then toss the vegetables to coat evenly.
Roast in the oven for 40 minutes, turning the vegetables half way through. Cook until tender and golden brown. Remove from the oven and serve.