Roasted Root Vegetables

Name: Roasted Root Vegetables
Total time: 1 h 7 min
Yield: 4 servings
Ingredients: 2 piece Red onion; 4 clove Garlic clove, unpeeled; 4 tbsp Olive oil; 1 bunch Flat-leaf parsley; 300 g Carrots; 300 g parsnips; 300 g Swede; 1 tsp Flaky sea salt; 0.5 tsp Black pepper; 6 piece Fresh thyme sprigs; 2 piece Fresh rosemary sprigs; 300 g Beetroot; 1 tbsp Runny honey

1 hr 46 min · 49 min active · makes ~1.55 kg · Medium

A colourful medley of root vegetables roasted until deeply caramelised, finished with a honey glaze and fresh flat-leaf parsley. The beetroot is cooked separately in a foil parcel to prevent it from staining the other vegetables.

Roasted Root Vegetables

TOTAL TIME

1 hr 46 min

ACTIVE TIME

49 min

QUANTITY

~1.55 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Ingredients0/13

Tools0/6

Ingredients

0/13 gathered · 4 servings

2piece

unpeeled4clove

4tbsp

1bunch

300g

1tsp

0.5tsp

6piece

2piece

300g

1tbsp

#	Quantity	Notes	State
1	2piece	—	—
2	4clove	unpeeled	—
3	4tbsp	—	—
4	1bunch	—	—
5	300g	—	—
6	300g	—	—
7	300g	—	—
8	1tsp	—	—
9	0.5tsp	—	—
10	6piece	—	—
11	2piece	—	—
12	300g	—	—
13	1tbsp	—	—

Tools

6 items

Serveware

1 item

Procedure

40 steps

1 of 40

Preheat

220°C

⏱ 10 min

2 of 40

Peel the 2 red onions

Red onion · 2 piece

⏱ 1 min

ResultPeeled red onions

3 of 40

Cut the peeled red onions

Peeled red onions · step 2

⏱ 1 min

ResultOnion wedgesused in step 6

4 of 40

Bruise the 4 garlic cloves

Garlic clove · 4 clove

⏱ 1 min

ResultCrushed garlic clovesused in step 20

5 of 40

Add olive oil

Olive oil · 4 tbsp

⏱ 30s

ResultOlive oil

6 of 40

Add the onion wedges to the olive oil

Onion wedges · step 3

⏱ 20s

ResultRed onion mixture

7 of 40

Chop flat-leaf parsley

Flat-leaf parsley · 1 bunch

⏱ 2 min

ResultChopped parsleyused in step 40

8 of 40

Rinse the carrots

under cold running water

Carrots · 300 g

⏱ 30s

ResultRinsed carrots

9 of 40

Peel the rinsed carrots

Rinsed carrots · step 8

⏱ 1 min

ResultPeeled carrots

10 of 40

Cut the peeled carrots

Peeled carrots · step 9

⏱ 1 min

ResultCarrot batons

11 of 40

Add the carrot batons to the red onion mixture

Carrot batons · step 10

⏱ 20s

ResultCarrot mixture

12 of 40

Rinse the parsnips

under cold running water

Parsnips · 300 g

⏱ 30s

ResultRinsed parsnips

13 of 40

Peel the rinsed parsnips

Rinsed parsnips · step 12

⏱ 1 min

ResultPeeled parsnips

14 of 40

Cut the peeled parsnips

Peeled parsnips · step 13

⏱ 1 min

ResultParsnip quarters

15 of 40

Add the parsnip quarters to the carrot mixture

Parsnip quarters · step 14

⏱ 20s

ResultCarrot mixture

16 of 40

Rinse the swede

under cold running water

Swede · 300 g

⏱ 30s

ResultRinsed swede

17 of 40

Peel the rinsed swede

Rinsed swede · step 16

⏱ 1 min

ResultPeeled swede

18 of 40

Cut the peeled swede

Peeled swede · step 17

⏱ 1 min

ResultSwede cubes

19 of 40

Add the swede cubes to the carrot mixture

Swede cubes · step 18

⏱ 20s

ResultCarrot mixture

20 of 40

Add the crushed garlic cloves to the carrot mixture

Crushed garlic cloves · step 4

⏱ 20s

ResultCarrot mixture

21 of 40

Add the flaky sea salt to the carrot mixture

Flaky sea salt · 1 tsp

⏱ 20s

ResultCarrot mixture

22 of 40

Add black pepper to the carrot mixture

Black pepper · 0.5 tsp

⏱ 20s

ResultCarrot mixture

23 of 40

Toss the carrot mixture

⏱ 1 min

ResultOiled and seasoned vegetables

24 of 40

Add the 6 fresh thyme sprigs to the oiled and seasoned vegetables

Fresh thyme sprigs · 6 piece

⏱ 20s

ResultCarrot mixture

25 of 40

Add the 2 fresh rosemary sprigs to the carrot mixture

Fresh rosemary sprigs · 2 piece

⏱ 20s

ResultHerb-seasoned vegetables

26 of 40

Rinse the beetroot

under cold running water

Beetroot · 300 g

⏱ 30s

ResultRinsed beetroot

27 of 40

Peel the rinsed beetroot

Rinsed beetroot · step 26

⏱ 1 min

ResultPeeled beetroot

28 of 40

Cut the peeled beetroot

Peeled beetroot · step 27

⏱ 1 min

ResultBeetroot wedges

29 of 40

Transfer the beetroot wedges to the kitchen foil

placed in centre of double layer of foil

Beetroot wedges · step 28

⏱ 1 min

ResultBeetroot wedges

30 of 40

Seal the beetroot wedges

folded up loosely around beetroot

Beetroot wedges · step 29

⏱ 1 min

ResultFoil parcel with beetroot

31 of 40

Transfer the foil parcel with beetroot into the roasting tin

foil parcel placed in one corner of tin

Foil parcel with beetroot · step 30

⏱ 1 min

ResultRoot vegetables ready to roast

32 of 40

Roast the root vegetables ready to roast

Look for

until the vegetables begin to colour and caramelise at the edges

220°C

⏱ 35 min

ResultPartially roasted root vegetables

33 of 40

Transfer the partially roasted root vegetables from the roasting tin onto the heatproof surface

Partially roasted root vegetables · step 32

⏱ 1 min

ResultPartially roasted root vegetables

34 of 40

Transfer the partially roasted root vegetables to the kitchen foil

foil carefully opened to allow steam to escape

⏱ 1 min

ResultPartially roasted root vegetables

35 of 40

Transfer the partially roasted root vegetables from the heatproof surface into the roasting tin

Partially roasted root vegetables · step 34

⏱ 1 min

ResultPartially roasted root vegetables

36 of 40

Add the runny honey to the partially roasted root vegetables

drizzled over non-beetroot vegetables only

Runny honey · 1 tbsp

⏱ 20s

ResultRoasted vegetables with beetroot

37 of 40

Toss the roasted vegetables with beetroot

non-beetroot vegetables gently tossed to coat in honey, beetroot kept separate

⏱ 1 min

ResultHoney-glazed vegetables with separated beetroot

38 of 40

Roast the honey-glazed vegetables with separated beetroot

Look for

until tender and deeply caramelised

220°C

⏱ 12 min

ResultRoasted root vegetables

39 of 40

Transfer the roasted root vegetables from the roasting tin onto the serving plate

transferred to warm serving platter, arranging beetroot wedges alongside

Roasted root vegetables · step 38

⏱ 2 min

ResultRoasted root vegetables

40 of 40

Scatter the chopped parsley over the roasted root vegetables

chopped parsley scattered over all vegetables

Chopped parsley · step 7

⏱ 1 min

ResultRoasted Root Vegetables

Total Time1 hr 46 min

#	Product	Tool	Action
1	—	220°C	Preheat⏱ 10 min
2	2 piece		Peel the 2 red onions⏱ 1 minResultPeeled red onions
3	Peeled red onionsstep 2		Cut the peeled red onions⏱ 1 minResultOnion wedgesused in step 6
4	4 clove		Bruise the 4 garlic cloves⏱ 1 minResultCrushed garlic clovesused in step 20
5	4 tbsp		Add olive oil⏱ 30sResultOlive oil
6	Onion wedgesstep 3		Add the onion wedges to the olive oil⏱ 20sResultRed onion mixture
7	1 bunch		Chop flat-leaf parsley⏱ 2 minResultChopped parsleyused in step 40
8	300 g	—	Rinse the carrots → under cold running water⏱ 30sResultRinsed carrots
9	Rinsed carrotsstep 8		Peel the rinsed carrots⏱ 1 minResultPeeled carrots
10	Peeled carrotsstep 9		Cut the peeled carrots⏱ 1 minResultCarrot batons
11	Carrot batonsstep 10		Add the carrot batons to the red onion mixture⏱ 20sResultCarrot mixture
12	300 g	—	Rinse the parsnips → under cold running water⏱ 30sResultRinsed parsnips
13	Rinsed parsnipsstep 12		Peel the rinsed parsnips⏱ 1 minResultPeeled parsnips
14	Peeled parsnipsstep 13		Cut the peeled parsnips⏱ 1 minResultParsnip quarters
15	Parsnip quartersstep 14		Add the parsnip quarters to the carrot mixture⏱ 20sResultCarrot mixture
16	300 g	—	Rinse the swede → under cold running water⏱ 30sResultRinsed swede
17	Rinsed swedestep 16		Peel the rinsed swede⏱ 1 minResultPeeled swede
18	Peeled swedestep 17		Cut the peeled swede⏱ 1 minResultSwede cubes
19	Swede cubesstep 18		Add the swede cubes to the carrot mixture⏱ 20sResultCarrot mixture
20	Crushed garlic clovesstep 4		Add the crushed garlic cloves to the carrot mixture⏱ 20sResultCarrot mixture
21	1 tsp		Add the flaky sea salt to the carrot mixture⏱ 20sResultCarrot mixture
22	0.5 tsp		Add black pepper to the carrot mixture⏱ 20sResultCarrot mixture
23	—		Toss the carrot mixture⏱ 1 minResultOiled and seasoned vegetables
24	6 piece		Add the 6 fresh thyme sprigs to the oiled and seasoned vegetables⏱ 20sResultCarrot mixture
25	2 piece		Add the 2 fresh rosemary sprigs to the carrot mixture⏱ 20sResultHerb-seasoned vegetables
26	300 g	—	Rinse the beetroot → under cold running water⏱ 30sResultRinsed beetroot
27	Rinsed beetrootstep 26		Peel the rinsed beetroot⏱ 1 minResultPeeled beetroot
28	Peeled beetrootstep 27		Cut the peeled beetroot⏱ 1 minResultBeetroot wedges
29	Beetroot wedgesstep 28	—	Transfer the beetroot wedges to the kitchen foil → placed in centre of double layer of foil⏱ 1 minResultBeetroot wedges
30	Beetroot wedgesstep 29		Seal the beetroot wedges → folded up loosely around beetroot⏱ 1 minResultFoil parcel with beetroot
31	Foil parcel with beetrootstep 30		Transfer the foil parcel with beetroot into the roasting tin → foil parcel placed in one corner of tin⏱ 1 minResultRoot vegetables ready to roast
32	—	220°C	Roast the root vegetables ready to roastLook foruntil the vegetables begin to colour and caramelise at the edges⏱ 35 minResultPartially roasted root vegetables
33	Partially roasted root vegetablesstep 32		Transfer the partially roasted root vegetables from the roasting tin onto the heatproof surface⏱ 1 minResultPartially roasted root vegetables
34	—		Transfer the partially roasted root vegetables to the kitchen foil → foil carefully opened to allow steam to escape⏱ 1 minResultPartially roasted root vegetables
35	Partially roasted root vegetablesstep 34		Transfer the partially roasted root vegetables from the heatproof surface into the roasting tin⏱ 1 minResultPartially roasted root vegetables
36	1 tbsp		Add the runny honey to the partially roasted root vegetables → drizzled over non-beetroot vegetables only⏱ 20sResultRoasted vegetables with beetroot
37	—		Toss the roasted vegetables with beetroot → non-beetroot vegetables gently tossed to coat in honey, beetroot kept separate⏱ 1 minResultHoney-glazed vegetables with separated beetroot
38	—	220°C	Roast the honey-glazed vegetables with separated beetrootLook foruntil tender and deeply caramelised⏱ 12 minResultRoasted root vegetables
39	Roasted root vegetablesstep 38		Transfer the roasted root vegetables from the roasting tin onto the serving plate → transferred to warm serving platter, arranging beetroot wedges alongside⏱ 2 minResultRoasted root vegetables
40	Chopped parsleystep 7		Scatter the chopped parsley over the roasted root vegetables → chopped parsley scattered over all vegetables⏱ 1 minResultRoasted Root Vegetables
Total Time			1 hr 46 min

Nutrition

per serving

Estimated · pre-cooking · 85% ingredients covered

Nutrient	Per serving
	310kcal
	5g
	14g
	2g
	45g
	21g
	11g
	761mg

Ingredients0/13

Tools0/6

Recipe

Roasted Root Vegetables

Serves4

Total1 hr 46 min

LevelMedium

Ingredients

Red onion2 piece
Garlic clove, unpeeled4 clove
Olive oil4 tbsp
Flat-leaf parsley1 bunch
Carrots300 g
Parsnips300 g
Swede300 g
Flaky sea salt1 tsp
Black pepper0.5 tsp
Fresh thyme sprigs6 piece
Fresh rosemary sprigs2 piece
Beetroot300 g
Runny honey1 tbsp

Tools

TongsRoasting tinKitchen foilChef's knifeConventional ovenPeeler

Method

Preheat

220°C10 minConventional oven

Peel the 2 red onions

1 minPeelerRed onion · 2 piece

Cut the peeled red onions

Result · Onion wedges · used in step 6

1 minChefs knifePeeled red onions · step 2

Bruise the 4 garlic cloves

Result · Crushed garlic cloves · used in step 20

1 minChefs knifeGarlic clove · 4 clove

Add olive oil

30sRoasting tinOlive oil · 4 tbsp

Add the onion wedges to the olive oil

20sRoasting tinOnion wedges · step 3

Chop flat-leaf parsley

Result · Chopped parsley · used in step 40

2 minChefs knifeFlat-leaf parsley · 1 bunch

Rinse the carrots → under cold running water

30sCarrots · 300 g

Peel the rinsed carrots

1 minPeelerRinsed carrots · step 8

Cut the peeled carrots

1 minChefs knifePeeled carrots · step 9

Add the carrot batons to the red onion mixture

20sRoasting tinCarrot batons · step 10

Rinse the parsnips → under cold running water

30sParsnips · 300 g

Peel the rinsed parsnips

1 minPeelerRinsed parsnips · step 12

Cut the peeled parsnips

1 minChefs knifePeeled parsnips · step 13

Add the parsnip quarters to the carrot mixture

20sRoasting tinParsnip quarters · step 14

Rinse the swede → under cold running water

30sSwede · 300 g

Peel the rinsed swede

1 minPeelerRinsed swede · step 16

Cut the peeled swede

1 minChefs knifePeeled swede · step 17

Add the swede cubes to the carrot mixture

20sRoasting tinSwede cubes · step 18

Add the crushed garlic cloves to the carrot mixture

20sRoasting tinCrushed garlic cloves · step 4

Add the flaky sea salt to the carrot mixture

20sRoasting tinFlaky sea salt · 1 tsp

Add black pepper to the carrot mixture

20sRoasting tinBlack pepper · 0.5 tsp

Toss the carrot mixture

1 minTongs

Add the 6 fresh thyme sprigs to the oiled and seasoned vegetables

20sRoasting tinFresh thyme sprigs · 6 piece

Add the 2 fresh rosemary sprigs to the carrot mixture

20sRoasting tinFresh rosemary sprigs · 2 piece

Rinse the beetroot → under cold running water

30sBeetroot · 300 g

Peel the rinsed beetroot

1 minPeelerRinsed beetroot · step 26

Cut the peeled beetroot

1 minChefs knifePeeled beetroot · step 27

Transfer the beetroot wedges to the kitchen foil → placed in centre of double layer of foil

1 minBeetroot wedges · step 28

Seal the beetroot wedges → folded up loosely around beetroot

1 minKitchen foilBeetroot wedges · step 29

Transfer the foil parcel with beetroot into the roasting tin → foil parcel placed in one corner of tin

1 minTongsFoil parcel with beetroot · step 30

Roast the root vegetables ready to roastLook foruntil the vegetables begin to colour and caramelise at the edges

220°C35 minConventional oven

Transfer the partially roasted root vegetables from the roasting tin onto the heatproof surface

1 minTongsPartially roasted root vegetables · step 32

Transfer the partially roasted root vegetables to the kitchen foil → foil carefully opened to allow steam to escape

1 minKitchen foil

Transfer the partially roasted root vegetables from the heatproof surface into the roasting tin

1 minTongsPartially roasted root vegetables · step 34

Add the runny honey to the partially roasted root vegetables → drizzled over non-beetroot vegetables only

20sRoasting tinRunny honey · 1 tbsp

Toss the roasted vegetables with beetroot → non-beetroot vegetables gently tossed to coat in honey, beetroot kept separate

1 minTongs

Roast the honey-glazed vegetables with separated beetrootLook foruntil tender and deeply caramelised

220°C12 minConventional oven

Transfer the roasted root vegetables from the roasting tin onto the serving plate → transferred to warm serving platter, arranging beetroot wedges alongside

2 minTongsRoasted root vegetables · step 38

Scatter the chopped parsley over the roasted root vegetables → chopped parsley scattered over all vegetables

Result · Roasted Root Vegetables

1 minServing plateChopped parsley · step 7

Printed 13 September 2026