My Roasted Root Vegetables Recipe
"This recipe is an old stand-by in my kitchen and appears - in some form or another - on my table at least once a week. It's good as a side with roast chicken, but most often I bung in some thick juicy sausages with the veggies. I turn the sausages halfway through cooking so that they don't only color on one side. When a vegetarian mood strikes me, I toss in a handful of hazelnuts and crumble over some soft goat's cheese when the veggies come out of the oven...."
INGREDIENTS
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2 parsnips
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2 carrots
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2 red onions
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2 beets
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1 small celeriac
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1 large waxy potato, such as Opperdoezer Ronde or Yukon Gold
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1 head of garlic
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Freshly ground black pepper, to taste
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4 tbsp regular olive oil for drizzling
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To garnish:
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Extra virgin olive oil, to drizzle
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Sea salt, to taste
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1/3 cup chopped flat leaf parsley (15 g)
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