Roast root vegetables

Name: Roast root vegetables
Yield: 2 servings
Cuisine: British
Ingredients: 2 red onions, peeled; 4 parsnips, topped and tailed; 3 carrots, topped and tailed; 1 bulb fennel, topped and tailed; (Those numbers may vary depending on the size of the parsnips/ carrots/ fennel.); 2-3 tbsp olive oil; 1 bulb smoked or regular garlic, slice a small amount of the top so most cloves are exposed; some sprigs of fresh thyme; 2 tsp fennel seeds - optional; cumin seeds would be good too; some feta or goats cheese

Alessandra @alessa

Inspired by a Nigel Slater recipe and adapted to what was to hand 😁

#onerecipeonetree

Inspired by a Nigel Slater recipe and adapted to what was to hand 😁

#onerecipeonetree

Alessandra @alessa

Inspired by a Nigel Slater recipe and adapted to what was to hand 😁

#onerecipeonetree

Inspired by a Nigel Slater recipe and adapted to what was to hand 😁

Saved

Ingredients

2 servings

2red onions, peeled
4parsnips, topped and tailed
3carrots, topped and tailed
1bulb fennel, topped and tailed
(Those numbers may vary depending on the size of the parsnips/ carrots/ fennel.)
2-3 tbspolive oil
1bulb smoked or regular garlic, slice a small amount of the top so most cloves are exposed
some sprigs of fresh thyme
2 tspfennel seeds - optional; cumin seeds would be good too
some feta or goats cheese

Saved

Steps

1

Preheat the oven to 200C.
2

For the vegetables: for each one, cut in half lengthways and then half again... and cut them so they are about 7cm long.
3

Put the vegetables in a roasting tin. Add the olive oil and make sure all the vegetables are coated.
4

Add the garlic and the thyme. Cook for 40-45 mins.
5

Remove the garlic. Sprinkle the fennel seeds (if using) over the veg. And put back in the oven for 15 mins - or until the veg are just tender.
6

Meanwhile, squeeze the garlic out of its skin, squish it and add to the feta. add some thyme leaves too if you like.
7

When the vegetables are ready, remove from oven. Sprinkle the feta/ garlic on top.
8

Enjoy 😋