Roasted Root Vegetables

My roasted root vegetables are absolutely delicious and can be teamed with just about anything! I love them having a big bowl of them by themselves, or as a side with a Sunday roast.

The best thing about them is they can be reheated in the oven at the same temperature for 5-10 minutes without compromising on the taste or texture! I also love popping them into my salads on days that I know I’m going to be busy – to keep me fuller for longer. They never get boring because you can change up the combination so easily!

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3 baby parsnips
3 purple carrots
3 orange carrots
1/2 sweet potato
1/4 celeriac

1/2 tbsp dried thyme
1/2 tbsp dried sage
1/2 tbsp dried oregano

Small handful of fresh parsley
2 tbsp coconut oil melted


  1. Preheat the oven to 220Β°c/428Β°F.
  2. Peel and chop all of the vegetables.
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  3. Mix the coconut oil, thyme, sage and oregano in a large bowl.
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  4. Toss the vegetable in the oil and herb mixture.
  5. Place on a baking dish and sprinkle with parsley and season with salt & pepper if desired.
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  6. Bake in the oven for 30-40 minutes until cooked through – tossing every 10 minutes.
  7. Serve and enjoy!

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2 Comments on “Roasted Root Vegetables

  1. Pingback: Top 5 (of ScabbyStudent’s) Irish Comfort Foods | scabbystudent

  2. Pingback: Roasted Broccoli and Cauliflower | The Wonky Spatula

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