Sweet Roasted Winter Root Veg with Rosemary and Thyme
This mix of winter root veg makes for the perfect side dish.
Recipe - Pavillion SC Swords - SV
Sweet Roasted Winter Root Veg with Rosemary and Thyme
Prep Time10 Minutes
Servings6
Cook Time40 Minutes
Ingredients
2 medium Beetroot (about 300g)
1 tsp Black Pepper
4 medium Carrots (about 400g)
1 head Garlic
8 tbsp Olive Oil
3 medium Parsnips (about 500g)
3 medium Red Onion (about 300g)
0.75 tbsp Sea Salt
1 small SuperValu Butternut Squash
6 sprigs SuperValu Fresh Rosemary (5 or 6 sprigs)
6 sprigs SuperValu Fresh Thyme (5 or 6 sprigs)
Directions
- Preheat the oven to 180°C/gas mark 4.
- Peel the squash and cut it in half, then remove the seeds and chop into bite-sized cubes. Chop the carrots, parsnips and beetroots into bite-sized pieces. Slice the red onions lengthwise into long, thin half moons. Finally, peel the garlic cloves and leave them whole.
- Put all the prepped veg on one large baking tray or two smaller trays. Add three sprigs of thyme and three sprigs of rosemary along with the oil, salt and pepper. Mix thoroughly so that all the veg get a nice covering of oil.
- Roast for 30 to 40 minutes, until the veg are crisp on the outside, soft and sweet on the inside and smell divine!
- Transfer to a serving platter and garnish with 2 or 3 more rosemary and thyme sprigs.
10 minutes
Prep Time
40 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
SuperValu Beetroot (500 g)
€0.79€1.58/kg
Funky Soul Whole Black Pepper (41 g)
€0.79€19.27/kg
SuperValu Irish Grown Carrots (1 kg)
€1.25€1.25/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Olive Oil (500 ml)
€3.69€7.38/l
SuperValu Parsnips (500 g)
€1.49€2.98/kg
SuperValu Red Onions Net (750 g)
€0.99€1.32/kg
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
Butternut Squash Loose (1 Piece)
€1.19
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
Directions
- Preheat the oven to 180°C/gas mark 4.
- Peel the squash and cut it in half, then remove the seeds and chop into bite-sized cubes. Chop the carrots, parsnips and beetroots into bite-sized pieces. Slice the red onions lengthwise into long, thin half moons. Finally, peel the garlic cloves and leave them whole.
- Put all the prepped veg on one large baking tray or two smaller trays. Add three sprigs of thyme and three sprigs of rosemary along with the oil, salt and pepper. Mix thoroughly so that all the veg get a nice covering of oil.
- Roast for 30 to 40 minutes, until the veg are crisp on the outside, soft and sweet on the inside and smell divine!
- Transfer to a serving platter and garnish with 2 or 3 more rosemary and thyme sprigs.