Roast root vegetables

These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch.

Roast root vegetables
    1. Heat the oven to 220C/425F/Gas 7.

    2. Cut the vegetables into chunks approximately the same size.

    3. Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.

    4. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.

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