Lemon & Thyme Roast Vegetables
December 21, 2016 | Serves 6
- 1.5kg of Root Vegetables (Carrots, Potatoes, Sweet Potatoes, Parsnips etc)
- 2-3 Tablespoons of Olive Oil
- Juice of 1 & 1/2 Lemons
- 3 Garlic Cloves
- Handful of Fresh Thyme
- Coarse Salt & Pepper
My mum used to make the best ‘lemony roast potatoes’ ever when I was little. They were my favourite part of our Sunday roast and they’d be the most delicious addition to your Christmas feast. I’ve added in more kinds of veg (the parsnips are amazing!) and lots of thyme for even more flavour and I can’t wait to fill my plate with these, my Quinoa Stuffing and all the trimmings on Christmas day.
Preheat oven to 200’C.
Wash and peel your vegetables and chop them depending on their size. Add them all to a large roasting tray.
Drizzle on the olive oil and lemon juice and toss well. Pinch the thyme leaves from their stalks and sprinkle them on with a good pinch of coarse salt and pepper. Add the garlic cloves to the tray, skin on. Toss everything well and roast at 200’C for 45-55 minutes, tossing once in the middle.