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Roasted root vegetable recipe

Monday, 14th November 2011

Roasted Root Vegetables with Coriander and Lemon Thyme Recipe

(For 4 people)

 

You need:

  • 8 small carrots (purple, white, orange), peeled and cut lengthwise (or quartered depending on size)
  • 8 baby beets (red, pink, yellow), peeled and cut in halves (or quartered depending on size)
  • 8 radishes, long and round, cut lengthwise
  • 4 turnips, quartered
  • 3 garlic cloves, peeled and crushed
  • 1 inch ginger root, peeled and finely chopped (optional)
  • 1 teaspoon ground coriander
  • 5 twigs of lemon thyme, finely chopped
  • Sea salt and pepper
  • Olive oil


Steps:

  • Preheat the oven to 375 F. Have a baking dish or a baking sheet covered with parchment paper ready.
  • In a large bowl, toss the vegetables with the garlic, coriander, lemon thyme and ginger (if using). Season with salt and pepper.
  • Drizzle the vegetables with olive oil to coat–I like to toss them using my hands.
  • Transfer the vegetables to the dish or baking sheet and bake for 35 minutes, or until they are fork tender. Serve them to accompany a meat or fish, with a cooked grain like rice, millet or quinoa.
  • Of course, any carrots, beets or radishes will do.
Recipe and photograph taken from La Tartine Gourmande by Beatrice Peltre
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