I’m a big fan of roast veg… Any veg. I experiment with roast veg pretty much weekly, tweaking and re-tweaking my favourites. The slight crispness and the concentrated flavours that come from dry heat elevate any vegetable… seriously any! (except lettuce)
This classic trio exemplifies hot cooking, pre-seasoning and the pungency of garlic with the bite of tarragon.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ready In: 50 minutes
½ cup carrot, chopped
½ cup parsnip, chopped
½ cup beets, peeled and chopped
¼ cup olive oil
2 tsp tarragon, chopped finely
½ clove garlic, chopped finely
1. Preheat oven to 450°F (200°C). When chopping the vegetables, make sure to sure the vegetables into equally sized pieces, otherwise they will cook unevenly.
2. In a bowl, season the vegetables with salt, pepper and olive oil, and then place in a shallow baking tray. Make sure that there is only a single layer of vegetables and that they are not overcrowded, as this will cause them to steam rather than roast.
2. Place the vegetables in the oven for 40 minutes, or until they become tender on the inside and crisp on the outside.
3. To serve, add tarragon and garlic, and season with a little more salt, pepper and olive oil.