Side dish, serves 4, 40 mins.
DIRECTIONS
- Pre-heat the oven to 210°C. Wash all the vegetables well in cold water (there is no need to peel them, except the onion) and allow them to drain.
- Cut them into equal-sized pieces and spread them out in a roasting tray. Drizzle with oil and sprinkle with coarsely chopped thyme and rosemary.
- Then sprinkle with JOZO Iodized salt fine and pepper mix and roast for about 30 mins until the vegetables are tender. Stir once half way through.
INGREDIENTS
- JOZO Iodized salt fine and pepper mix
- Olive oil
- ½ bunch thyme and rosemary
- 2 medium-sized parsnips
- 250 g carrots (or rainbow carrots)
- 1 fennel bulb
- 300 g beetroot (yellow, red or Chioggia beet)
- 300 g pumpkin
- 200 g Romanesco cauliflower
- 2 red onions