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Joined a organic vegetable box scheme and don't know what to do with all the beetroots and carrots? This roasted vegetables dish is a sweet accompaniment that goes well with new potatoes and fish.
You can also do with with peppers and courgettes, but reduce the cooking time a bit.
Ingredients
Makes 4 servings
- Carrots - quantity to suit and taste
- Beetroot
- Olive oil
- Herbs to taste - e.g. thyme and basil
Preparation
1. Coarsely chop carrots and/or beetroots. Leave skin on if you like. It's better to dry the vegetables at this point on kitchen towel, but I never bother!
2. Place vegetables in large bowl and add salt, pepper, (extra) virgin olive oil and random herbs to taste.
3. Toast to evenly coat the vegetables
4. Roast until well done. You can adjust cooking time and heat to suit other meal components, but it's best for something like 40mins @ 190oC
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