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!


  • 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


  1. Preheat oven to 220°C and grease 2 baking trays. Leave the trays in the oven.
  2. Fill a saucepan with water, add the turnips, parsnips and sweet potato. Keep the beetroot aside.
  3. Bring to the boil and par-boil until cooked but still firm.
  4. Drain the vegetables and place in a bowl, covering them with olive oil.
  5. Remove the trays from the oven and spread out all the vegetables on each tray. Sprinkle with rosemary.
  6. Bake in the oven until crisp (about 15-20 minutes).
  7. Remove, sprinkle with salt and serve with gravy.