Roasted root vegetable with thyme

Delicious vegetables that can be prepared well ahead of time.

Ingredients


  • 450 g (1lb) carrots
  • 450 g (1lb) parsnips
  • 1 large shallot, finely chopped
  • 1 tsp fresh thyme leaves
  • 40 g (1 1/2oz) butter
  • drizzle maple syrup
  • maldon sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 180C (350F), Gas mark 4. Peel the carrots and parsnips and then cut into even-sized batons. Take a large piece of tin foil or a double sheet of parchment paper or and pile the root vegetable batons in the middle.
  2. Scatter the shallot and thyme over the root vegetables and dot with the butter, then drizzle over two tablespoons of water and the Maple syrup. Season to taste, then fold in the sides of the parcel to enclose the root vegetables by bringing up the sides, then folding over and twisting the edges.
  3. Place the foil bag on a baking sheet and roast for 1 hour until the carrots are meltingly tender and slightly caramelised. To serve, either open the foil parcel at the table or carefully pour the carrots and parsnips and all of their juices into a nice big warmed dish.

Notes:

The oven temperature for these roasted vegetables is quite flexible so simply put on the bottom shelf of your oven depending on what other things you need to cook and adjust the cooking time accordingly.

These can be prepared well in advance leaving nothing to do last minute. Expect of course remembering to pop them in the oven!

Feel free to experiment with your own favourite selection of root vegetables such as swede or turnips but just remember that celeriac can oxidize and beetroot will colour the other vegetables.





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