Garlic roasted vegetables

A perfect side dish, combining a mixture of root vegetables with a garlic and citrus taste creating a great accompaniment to your roast dinner.


Prep Time: 20 minutes

Cook Time: 35 minutes

Serves: Serves 6

Cuisine: British


  • Olive oil 60ml
  • Carrots 400g
  • Parsnip 300g
  • Red onion 1 Large
  • Beetroot 250g
  • Lemon 1 Large
  • Salt and pepper To season
  • Herbs - oregano, rosemary, thyme, basil To season
  • Garlic 2 Whole


  1. Preheat the oven to 200 degrees celsius. Peel and chop the vegetables.
  2. Place the vegetables in a large baking dish and drizzle with the olive oil.
  3. Take the whole garlic and slice it horizontally to reveal the clove halves then place each half in the baking tray.
  4. Season with the herbs, salt and pepper then spread the vegetables evenly over the baking tray.
  5. Cut the lemon in half and squeeze over the vegetables, then place the remaining lemon in the baking tray.
  6. Place in the oven for 25-40 minutes until golden and crispy.
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