Roasted Root Vegetables

Name: Roasted Root Vegetables
Total time: 1 h
Yield: 4 servings
Ingredients: 300 g Carrots; 300 g parsnips; 300 g Swede; 300 g beetroot; 2 piece Red onion, large; 300 g Carrots; 300 g parsnips; 300 g Swede; 300 g beetroot; 2 piece Red onion, large; 4 clove Garlic clove, unpeeled; 4 tbsp Olive oil; 1 tsp Flaky sea salt; 0.5 tsp Black pepper; 6 piece Fresh thyme, sprigs; 2 piece Rosemary, sprigs; 1 tbsp Runny honey; 1 bunch Flat-leaf parsley, small handful

Root vegetables roast with honey, garlic, and parsley until caramelised and tender.

TOTAL TIME

1 hr

ACTIVE TIME

21 min

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Ingredients0/13

Ingredients

13 items · 4 servings

1Carrots600g

2Parsnips600g

3Swede600g

4Beetroot600g

5Red onion4piecelarge

6Garlic clove4cloveunpeeled

7Olive oil4tbsp

8Flaky sea salt1tsp

9Black pepper0.5tsp

10Fresh thyme6piecesprigs

11Rosemary2piecesprigs

12Runny honey1tbsp

13Flat-leaf parsley1bunchsmall handful

#	Quantity	Unit	Notes	State
1	600	g	—	—
2	600	g	—	—
3	600	g	—	—
4	600	g	—	—
5	4	piece	large	—
6	4	clove	unpeeled	—
7	4	tbsp	—	—
8	1	tsp	—	—
9	0.5	tsp	—	—
10	6	piece	sprigs	—
11	2	piece	sprigs	—
12	1	tbsp	—	—
13	1	bunch	small handful	—

Tools

5 items

Procedure

28 steps

⏱ 10 min200°C

the carrots

Carrots · 300 g

⏱ 1 min

the peeled carrots

Peeled carrots · step 2

Result · Carrot batons · used in step 11

⏱ 2 min

the parsnips

Parsnips · 300 g

⏱ 1 min

the peeled parsnips

Peeled parsnips · step 4

Result · Parsnip quarters · used in step 12

⏱ 2 min

the swede

Swede · 300 g

⏱ 1 min

the peeled swede

Peeled swede · step 6

Result · Swede cubes · used in step 13

⏱ 2 min

the beetroot

Beetroot · 300 g

⏱ 1 min

the peeled beetroot

Peeled beetroot · step 8

Result · Beetroot wedges · used in step 14

⏱ 2 min

red onion

Red onion · 2 piece

Result · Red onion wedges · used in step 15

⏱ 2 min

the carrots, parsnips, swede, beetroot, red onion and garlic clove to the roasting tin

Carrots · 300 gParsnips · 300 gSwede · 300 gBeetroot · 300 gRed onion · 2 pieceGarlic clove · 4 clove

⏱ 2 min

the olive oil

Olive oil · 4 tbsp

⏱ 30s

the flaky sea salt to the roasting tin

Flaky sea salt · 1 tsp

⏱ 20s

black pepper

Black pepper · 0.5 tsp

⏱ 20s

the seasoned vegetables → until evenly coated

⏱ 1 min

the fresh thyme to the roasting tin

Fresh thyme · 6 piece

⏱ 20s

the rosemary to the roasting tin

Rosemary · 2 piece

⏱ 20s

the vegetables with herbs from the roasting tin → until the vegetables are beginning to colour at the edges — 35 minutes

Vegetables with herbs · step 22

⏱ 35 min200°C

the runny honey

Runny honey · 1 tbsp

⏱ 30s

the vegetables with honey → until evenly coated in honey

⏱ 1 min

the honey-coated vegetables from the roasting tin → until tender and caramelised — further 10 minutes

Honey-coated vegetables · step 25

⏱ 10 min200°C

flat-leaf parsley

Flat-leaf parsley · 1 bunch

⏱ 1 min

the caramelised root vegetables with the chopped parsley → scatter chopped parsley over vegetables just before serving

Chopped parsley · step 27

Result · Roasted Root Vegetables

⏱ 30s

Total Time1 hr

#	Product	Quantity	Unit	Time / °C	Instruction
1	—	—	—	10 min · 200°C
2		300	g	1 min	the carrots
3	Peeled carrotsstep 2	—	—	2 min	the peeled carrotsResult · Carrot batons · used in step 11
4		300	g	1 min	the parsnips
5	Peeled parsnipsstep 4	—	—	2 min	the peeled parsnipsResult · Parsnip quarters · used in step 12
6		300	g	1 min	the swede
7	Peeled swedestep 6	—	—	2 min	the peeled swedeResult · Swede cubes · used in step 13
8		300	g	1 min	the beetroot
9	Peeled beetrootstep 8	—	—	2 min	the peeled beetrootResult · Beetroot wedges · used in step 14
10		2	piece	2 min	red onionResult · Red onion wedges · used in step 15
11		300	g	2 min	the carrots, parsnips, swede, beetroot, red onion and garlic clove to the roasting tin
		300	g
		300	g
		300	g
		2	piece
		4	clove
12		4	tbsp	30s	the olive oil
13		1	tsp	20s	the flaky sea salt to the roasting tin
14		0.5	tsp	20s	black pepper
15	—	—	—	1 min	the seasoned vegetables → until evenly coated
16		6	piece	20s	the fresh thyme to the roasting tin
17		2	piece	20s	the rosemary to the roasting tin
18	Vegetables with herbsstep 22	—	—	35 min · 200°C	the vegetables with herbs from the roasting tin → until the vegetables are beginning to colour at the edges — 35 minutes
19		1	tbsp	30s	the runny honey
20	—	—	—	1 min	the vegetables with honey → until evenly coated in honey
21	Honey-coated vegetablesstep 25	—	—	10 min · 200°C	the honey-coated vegetables from the roasting tin → until tender and caramelised — further 10 minutes
22		1	bunch	1 min	flat-leaf parsley
23	Chopped parsleystep 27	—	—	30s	the caramelised root vegetables with the chopped parsley → scatter chopped parsley over vegetables just before servingResult · Roasted Root Vegetables
Total Time					1 hr

Nutrition

per serving

Estimated · pre-cooking · 83% ingredients covered

Nutrient	Per serving
	479kcal
	9g
	15g
	2g
	84g
	38g
	21g
	937mg

Ingredients0/13

Tools0/0

Recipe

Roasted Root Vegetables

Root vegetables roast with honey, garlic, and parsley until caramelised and tender.

Serves4

Total1 hr

LevelMedium

Ingredients

Carrots600 g
Parsnips600 g
Swede600 g
Beetroot600 g
Red onion, large4 piece
Garlic clove, unpeeled4 clove
Olive oil4 tbsp
Flaky sea salt1 tsp
Black pepper0.5 tsp
Fresh thyme, sprigs6 piece
Rosemary, sprigs2 piece
Runny honey1 tbsp
Flat-leaf parsley, small handful1 bunch

Tools

Conventional oven · Vegetable peeler · Chefs knife · Roasting tin · Tongs

Method

Preheat

200°C10 minConventional oven

Peel the carrots

1 minVegetable peelerCarrots · 300 g

Slice the peeled carrots

Result · Carrot batons · used in step 11

2 minChefs knifePeeled carrots · step 2

Peel the parsnips

1 minVegetable peelerParsnips · 300 g

Slice the peeled parsnips

Result · Parsnip quarters · used in step 12

2 minChefs knifePeeled parsnips · step 4

Peel the swede

1 minVegetable peelerSwede · 300 g

Dice the peeled swede

Result · Swede cubes · used in step 13

2 minChefs knifePeeled swede · step 6

Peel the beetroot

1 minVegetable peelerBeetroot · 300 g

Slice the peeled beetroot

Result · Beetroot wedges · used in step 14

2 minChefs knifePeeled beetroot · step 8

Slice red onion

Result · Red onion wedges · used in step 15

2 minChefs knifeRed onion · 2 piece

Add the carrots, parsnips, swede, beetroot, red onion and garlic clove to the roasting tin

2 minRoasting tinCarrots · 300 gParsnips · 300 gSwede · 300 gBeetroot · 300 gRed onion · 2 pieceGarlic clove · 4 clove

Drizzle the olive oil

30sRoasting tinOlive oil · 4 tbsp

Add the flaky sea salt to the roasting tin

20sRoasting tinFlaky sea salt · 1 tsp

Add black pepper

20sRoasting tinBlack pepper · 0.5 tsp

Toss the seasoned vegetables → until evenly coated

1 minTongs

Add the fresh thyme to the roasting tin

20sRoasting tinFresh thyme · 6 piece

Add the rosemary to the roasting tin

20sRoasting tinRosemary · 2 piece

Roast the vegetables with herbs from the roasting tin → until the vegetables are beginning to colour at the edges — 35 minutes

200°C35 minConventional ovenVegetables with herbs · step 22

Drizzle the runny honey

30sRoasting tinRunny honey · 1 tbsp

Toss the vegetables with honey → until evenly coated in honey

1 minTongs

Roast the honey-coated vegetables from the roasting tin → until tender and caramelised — further 10 minutes

200°C10 minConventional ovenHoney-coated vegetables · step 25

Chop flat-leaf parsley

1 minChefs knifeFlat-leaf parsley · 1 bunch

Garnish the caramelised root vegetables with the chopped parsley → scatter chopped parsley over vegetables just before serving

Result · Roasted Root Vegetables

30sConventional ovenChopped parsley · step 27

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