Add some seasonal oven-roasted vegetables to your winter spread and you’ll have the perfect family feast!
Ingredients
- 8 kipfler potatoes, scrubbed
- 1 bunch baby (Dutch) carrots
- 1 bunch heirloom purple carrots (see note)
- 4 parsnips, peeled, quartered
- 1 celeriac, peeled, cut into 4cm pieces
- 300g Brussels sprouts
- 1/3 cup (80ml) olive oil
- 10 thyme sprigs
- 50g unsalted butter, softened
Method
- Step 1Preheat oven to 200°C. Blanch vegetables until tender. Halve potatoes and sprouts, then toss all vegetables with oil in a roasting pan. Season and top with half the thyme. Roast for 30 minutes until golden.
- Step 2Roughly chop remaining thyme and combine with butter. Toss the vegetables with butter mixture and serve.
Notes
Heirloom purple carrots are available from selected greengrocers.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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