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Roast Vegetable Megamix

Ingredients Required:

1kg Carrots (White Heritage)(s)



1 Fennel (s)



1 Rosemary (60G Pack)(s)



1 (s)



1 Beetroot (Bunched)(s)



1 Bay Leaf (60G Pack)(s)



1 Thyme (60G Pack)(s)



1 Lemons (s)



1 Sage (60G Pack)(s)



1kg Parsnips.(s)



Olive Oil
Balsamic Vinegar
White Wine Vinegar
  • olive oil.

  • 500 g carrots, peeled.

  • Juice from 1 clementine, squeezed, halves reserved.

  • Few sprigs of rosemary, leaves picked.

  • 2 bulbs of fennel, peeled, quartered.

  • few sprigs of thyme, leaves picked.

  • 1/2 lemon.

  • 400g parnsips, peeled.

  • Glug of white wine vinegar.

  • 2–3 sprigs of sage, leaves torn.

  • 1 small tsp honey, kept back.

  • 350g beetroot.

  • couple glugs of balsamic vinegar.

  • few sprigs of oregano or marjoram.

  • 350g baby turnips.

  • couple glugs of red wine vinegar.

  • 5 fresh bay leaves.



  1. Preheat your oven to 190C/gas 5. If any carrots, parsnips or turnips are big, chop them in half. Parboil all your veg together, except the beets, as they'll turn everything red! The beets take a little longer to cook, around 20–25 minutes, so get them on first.
  2. Parboil the rest of your veg for 10 minutes in a large pan of salted boiling water. Drain, then let them steam dry, then separate them out so you can hit them with those different flavours.
  3. Mix up the veg with the matching flavours, except the honey. Lay them out on a large tray, keeping each veg type together.
  4. Roast them for 50–60 minutes, until they are golden, crispy and beautiful. Five minutes before the veg are ready, drizzle the honey over the parsnips. Take them all out the oven, give the tray a jiggle, then pile the veg on a platter