Roasted Root Vegetables with Fennel, Garlic & Thyme

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Roasted Root Vegetables with Fennel, Garlic & Thyme

 

 

 

2 (about 300 g/10 1/2 oz) parsnips, peeled, quartered lengthways

3 (about 350 g/12 1/3 oz) beetroot bulbs, peeled, cut into 6 wedges

3 (about 450 g/1 lb) carrots, peeled, cut into 3cm lengths

1 (about 300 g/10 1/2 oz) turnip, peeled, cut into 8 wedges

1 (about 550 g/19 oz) celeriac, peeled, cut into 3cm chunks

1 or 2 baby (about 400 g/14 oz) fennel bulbs, trimmed, cut

lengthways into 1 cm (3/8 " ) thick slices

12 garlic cloves, peeled

1/4 cup extra virgin olive oil

3/4 tsp salt

freshly ground black pepper

2 tbsp (8 tsp) red wine vinegar

2 tbsp (8 tsp) brown sugar

16 sprigs fresh thyme

 

 

1. Preheat oven to 200 C (390 F).

 

2. Combine the parsnips, beetroot, carrots, turnip, celeriac, fennel,

garlic, oil, salt and lots of pepper to taste in a large bowl. Toss

with hands to combine and coat vegetables well.

 

3. Spread evenly in a large roasting pan. Roast in preheated oven for

45 minutes.

 

4. Meanwhile, combine vinegar and sugar in a small bowl and stir until

sugar dissolves.

 

5. Remove vegetables from oven and pour vinegar mixture evenly over

top. Sprinkle with thyme and use a large metal spoon to toss well and

distribute thyme evenly.

 

6. Return vegetables to oven. Roast for a further 15 minutes or until

just tender.

 

 

Serves 6.