Name: Roasted Root Vegetables
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Ingredients: 900 g rainbow carrots; 4 parsnips; 4 large golden beetroot; 1 large red onion; 1 whole garlic bulb; 75 ml olive oil; Fine sea salt; Black pepper; 30 ml Marukan Seasoned Gourmet Rice Vinegar; 15 ml honey; 5 ml Dijon mustard; 30 g chopped Italian parsley; 1 shallot

Roasted Root Vegetables

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

8 servings

American

1 5

What you'll need

900 g rainbow carrots
4 parsnips
4 large golden beetroot
1 large red onion
1 whole garlic bulb
75 ml olive oil
Fine sea salt
Black pepper
30 ml Marukan Seasoned Gourmet Rice Vinegar
15 ml honey
5 ml Dijon mustard
30 g chopped Italian parsley
1 shallot

Method:

Preheat the oven to 200°c. Line two baking trays with parchment paper.
Peel the carrots and parsnips. If the carrots are thick, cut in half lengthwise. Cut the parsnips lengthwise in half or in quarters if thick. Scrub the beets and cut into quarters.
Cut the onion into 8 segments. Cut the garlic bulb in half. Divide the vegetables evenly among the prepared trays. Drizzle with 1 tablespoon of oil per tray and sprinkle each with a large pinch of salt and pepper. Toss to coat and roast for 25-30 minutes or until tender, tossing the vegetables halfway through cooking time.
Combine 3 tablespoons olive oil with the vinegar, honey, mustard, shallot, and a pinch of salt and pepper in a small jar and shake well. Pour over the hot vegetables and toss gently to coat. Place on a serving platter and sprinkle with chopped parsley.

Nutrition

N/A

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