Roasted root vegetables with fennel, garlic & thyme

Step 1

Preheat oven to 200°C.

Step 2

Combine the parsnips, beetroot, carrots, turnip, celeriac, fennel, garlic, oil, salt and lots of pepper to taste in a large bowl. Toss with hands to combine and coat vegetables well.

Step 3

Spread evenly in a large roasting pan. Roast in preheated oven for 45 minutes.

Step 4

Meanwhile, combine vinegar and sugar in a small bowl and stir until sugar dissolves.

Step 5

Remove vegetables from oven and pour vinegar mixture evenly over top. Sprinkle with thyme and use a large metal spoon to toss well and distribute thyme evenly.

Step 6

Return vegetables to oven. Roast for a further 15 minutes or until just tender.