Cooked - Natalie Chassay's Roasted Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Natalie Chassay's Roasted Vegetables

1.0

4 to 6 parsnips, quartered lengthways

4 to 6 large carrots, quartered lengthways

2 medium sweet potatoes, cut into small but chunky pieces

4 to 6 beets, quartered

8 shallots, peeled (keep small ones whole, halve the chunkier ones)

8 to 10 garlic cloves, whole but in their skin

4 to 6 sprigs rosemary, buds removed from stem

4 to 6 sprigs thyme, buds removed from stem

Olive oil

Honey

Balsamic vinegar

Flaky salt

Preheat oven to 180C
Lay the veg and all herbs over 1 or 2 lined baking trays depending on how much you're making
Drizzle super generously with the olive oil, honey and balsamic vinegar (probably use the least amount of honey out of all 3 but certainly go heavy handed with the olive oil and vinegar)
Season very generously with salt and use your hands to coat everything really well and spread the veggies across the tray evenly
Roast for at least an hour. You want to push them a little further than you think. The magic happens when they caramelise and crisp up a little bit.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇺🇸American

Occasions📆Everyday🤝Gathering🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 81 weeks ago

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