Rainbow oven roasted root vegetables

Lightly spiced with cumin and flavoured with delicious thyme and parsley these roasted root vegetables are a brilliant vegetarian side dish.

Course Side Dish

Cuisine British

Keyword oven roasted root vegetables

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 168kcal

Author Cook Veggielicious

3 medium beetroot
3 medium carrots
1 large parsnip
2 tablespoons olive oil
3 sprigs fresh thyme leaves picked and finely chopped (or use 1 teaspoon dried thyme)
1 teaspoon ground cumin
1 tablespoon fresh parsley
salt and pepper

Pre-heat the oven to 200°C (fan)/220°C/425°F/gas mark 7.
Peel and chop the beetroot into small cubes. Place in a roasting tin, drizzle with oil, stir and roast in the oven for 15 minutes.
Meanwhile prepare the other ingredients. Peel and chop the carrots and parsnips into cubes.
Add to the roasting tin with the thyme, a teaspoon of ground cumin and salt and pepper to taste.
Roast for around 45 minutes, stirring occasionally, or until all the vegetables are cooked through.
Add the chopped parsley and serve.

Nutritional information is approximate and is intended as a guide only.