Roasted Root Vegetables


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.



red onion, turnips, swedes, sweet potatoes, pumpkin, squash, courgettes, or peppers


nigella seeds for sesame* or sunflower seeds
coriander for parsley, dill, or thyme

*Common allergen

No Reviews


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)
Baking tray


Step 1
Set the oven on a 200°C/180°C fan.
Mark as complete
Step 2
Place the coconut oil in a small ceramic bowl in the oven for a couple of minutes, until melted. Take great care when removing the hot bowl from the oven.
Mark as complete
Step 3
Add cumin seeds, cinnamon, chilli flakes, black pepper and sea salt, and stir well.
Mark as complete
Step 4
Line a baking tray and place the carrot, parsnip, beetroot, and garlic on top, making sure they are touching the tray, not on top of each other. Drizzle with oil and the spice mixture.
Mark as complete
Step 5
Slide the tray onto the middle shelf of the oven, and roast for 45-75 minutes. Turn the vegetables with a spatula every 30 mins or so. Ideally, the veg will caramelise evenly on both sides. Sprinkle over the nigella seeds for the final 10 minutes.
Mark as complete
Step 6
Sprinkle with fresh coriander and serve.
Mark as complete