Roasted root vegetable

I am a carnivore by heart.

Every now and then I crave a bunch of roasted vegetables and I seem to be the only one in the house hold that craves this.

My parents refuse to go anywhere it and if I dish it up on their plate, they just push it one side. Parents I tell you.

I was lucky enough that some of the ingredients I could just pick from my little garden. I can’t wait till my little veg and herb garden is in full bloom.

I came across this recipe in “The Reduction cookbook.”

Ingredients:

  • Baby carrots
  • Beetroot, cubed.
  • 4 x cloves garlic.
  • Butternut, cubed.
  • 2 x onions, quartered.
  • 4 x sprigs of thyme.
  • 3 x tbsp. avocado oil.
  • 1 x tbsp. balsamic vinegar.
  • Salt and pepper to season

Method:

  • Toss all the ingredients together in a bowl, till well combined.
  • Place on a greased baking tray.
  • Pop into a preheated oven and bake at 180 degrees for 40 minutes or until the beets are tender.

Tell me what you think of this recipe