Roasted Vegetables

Ingredients

• 500 g young carrots
• 500 g baby fennel
• 500 g parsley root
• 500 g parsnips
• 3 tbsp olive oil
• Sea salt
• Pepper (freshly ground)
• 1 handful thyme

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Rinse all vegetables, trim as desired, and arrange on a greased baking sheet. Drizzle with olive oil, season with sea salt and pepper, sprinkle thyme over the top, toss gently, then spread evenly again. Roast in the oven for about 45 minutes until browned, turning occasionally.