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Winter vegetables

Name: Winter vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 8 kipfler potatoes, scrubbed; 1 bunch baby (Dutch) carrots; 1 bunch heirloom purple carrots; 4 parsnips, peeled, quartered; 1 celeriac, peeled, cut into 4cm pieces; 300g Brussels sprouts; 1/3 cup (80ml) olive oil; 10 thyme sprigs; 50g unsalted butter, softened

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10m

35m

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Add some seasonal oven-roasted vegetables to your winter spread and you'll have the perfect family feast!

8 kipfler potatoes, scrubbed
1 bunch baby (Dutch) carrots
1 bunch heirloom purple carrots
4 parsnips, peeled, quartered
1 celeriac, peeled, cut into 4cm pieces
300g Brussels sprouts
1/3 cup (80ml) olive oil
10 thyme sprigs
50g unsalted butter, softened

Method

1.

Preheat oven to 200°C. Blanch vegetables until tender. Halve potatoes and sprouts, then toss all vegetables with oil in a roasting pan. Season and top with half the thyme. Roast for 30 minutes until golden.
2.

Roughly chop remaining thyme and combine with butter. Toss the vegetables with butter mixture and serve.

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