Roasted Root Vegetables

Difficulty: Easy Serves 4 Nothing screams winter like root vegetables and so I decided to whip some up to serve with pies that I had made. Beetroot, sweet potato, turnip and parsnips make this a winter delight to behold.  The next day I popped the leftovers on some sourdough, covered with Cheezly and made an made a melt. I had a seriously bitchin' taste situation going on there! Ingredients 2 small turnips, cut into chunks 2 parsnips, cut into chunks 1 medium sweet potato, cut into chunks 2 beetroot, cut into chunks 1 sprig fresh rosemary 3 tablespoons olive oil Method Preheat oven to 220°C and grease 2 baking trays. Leave the trays in the oven. Fill a saucepan with water, add the turnips, parsnips and sweet potato. Keep the beetroot aside. Bring...

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