Member recipe
Member recipes are not tested in the GoodFood kitchen.

Roasted Root Vegetables

By melissa wilkinson (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
A quick dish to add along side any roast, tasty and easy to prepared.


  • 2 carrots scraped and end trimmed
  • 2 small white turnips, peeled and trimmed
  • 2 parsnips peeled and trimmed
  • 2 cooked beetroot
  • 2 tablespoons Rice Bran Oil
  • a pinch of sea salt
  • 1 tablespoon runny honey


  • STEP 1
    Heat oven to 180 C. Cut all the vegetables, except the carrots, into similar sized pieces, carrots take longer to cook , so make them slightly smaller. Season. Toss them really well in the oil.
  • STEP 2
    Scatter into a roasted tin, making sure not to overcrowd the vegetables. Roast for about for 45 - 60 mins until cooked and caramelised.
  • STEP 3
    Stir in the honey, serve whilst hot.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.1 rating

Sponsored content