Roasted Root Vegetables
4 June 2023
Prep 15 mins / Cooking 45-75 mins
easy
3-4 portions
EMILIA’S TAKE
Root vegetables are rich in complex carbohydrates, fibre and carotenoids, which serve as antioxidants and precursors to vitamin A. They make you feel fuller for longer and satisfy any need for natural sweetness.
Carrots, parsnips, and beetroot all add lovely, vibrant colours to the plate, but feel free to use other vegetables if you wish. Wedges of red onion are a tray-bake favourite, but you need to keep an eye on them, because they brown quickly.
Serve these roasted roots as a side dish or use them as base for warm salads, alongside pomegranate, feta and quinoa. This really is one of the easiest (and tastiest!) ways to up your vegetable intake.
MAKE IT YOURS
ADD:
red onion, turnips, swedes, sweet potatoes, pumpkin, squash, courgettes, or peppers
SWAP:
nigella seeds for sesame* or sunflower seeds
coriander for parsley, dill, or thyme
*Common allergen
Ingredients
Adjust Servings
| 1-2Tbsp coconut oil | |
| 1tsp cumin seeds | |
| 1tsp ground cinnamon | |
| ½tsp chilli flakes | |
| black pepper | |
| sea salt | |
| 2 medium carrots (peeled, batons) | |
| 2 medium parsnips (peeled, batons) | |
| 2 medium beetroots (peeled, batons) | |
| 6cloves garlic (crushed, skin-on) | |
| 1Tbsp nigella seeds | |
| fresh coriander (chopped) |
EQUIPMENT
| Baking tray |
