Roasted Christmas Veg
- 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
- Heat the oven to 220C/425F/Gas 7.
Cut the vegetables into chunks approximately the same size.
Toss all the vegetables with the coconut oil and put into a large roasting tin. Top with the thyme sprigs.
Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.