Skip to main content

Roast vegetables with garlic, thyme and rosemary

Side dish, serves 4, 40 mins.

DIRECTIONS

  1. Pre-heat the oven to 210°C. Wash all the vegetables well in cold water (there is no need to peel them, except the onion) and allow them to drain.
  2. Cut them into equal-sized pieces and spread them out in a roasting tray. Drizzle with oil and sprinkle with coarsely chopped thyme and rosemary.
  3. Then sprinkle with NEZO extra-fine salt and pepper mix and roast for about 30 mins until the vegetables are tender. Stir once half way through.

INGREDIENTS

Iodized Table Salt

  • NEZO extra fine salt and pepper mix
  • Olive oil
  • ½ bunch thyme and rosemary
  • 2 medium-sized parsnips
  • 250 g carrots (or rainbow carrots)
  • 1 fennel bulb
  • 300 g beetroot (yellow, red or Chioggia beet)
  • 300 g pumpkin
  • 200 g Romanesco cauliflower
  • 2 red onions