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Roasted Christmas Veg

  • difficulty

    easy

  • serves

    6

  • cooks in

    45 to 60 mins

  • calories

    176 per serving

Ingredients

  • 2 large carrots, peeled
  • 2 parsnips, peeled
  • 1 raw beetroot, peeled
  • 1/2 celeriac, peeled
  • 2 tbsp coconut oil
  • few sprigs fresh thyme
  • sea salt flakes

Cooking Directions

  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 coconut 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.