Summary
Servings:
2
Prep time:
10 minutes
Cooking time:
20 minutes
Description
A brilliant way to use up the last of your roots. We suggest carrots, parsnips and beetroot, but feel free to use any root veggies you like.
Ingredients
- 4 carrots, thinly sliced
- 2 parsnips, thinly sliced
- 2 beetroot, thinly sliced
- 4 tablespoon rapeseed oil
- salt and pepper to taste
- paprika, chilli flakes or seasoning of choice
Instructions
- Preheat the oven to 180C.
- Lay out the prepped veg on paper towels to absorb excess moisture.
- Dress in the oil and seasoning. Add a teaspoon of paprika or chilli flakes, or any other desired seasoning. Roast for 20 minutes, turning occasionally and keeping an eye on them to avoid getting too crispy!