Monday, 14th November 2011
Roasted Root Vegetables with Coriander and Lemon Thyme Recipe
(For 4 people)
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
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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