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The perfect side dish for almost everything - especially now the weather is turning cooler! Make a big platter of this, and store the excess in the fridge, this makes a great base for lunch the next day (add to an omelette, throw some fresh salad ingredients through them etc), or add them into a meal the next night - one meal, two nights! I have only put 4 servings up because reality is, that it is up to you how many vegetables you prepare, I am sharing with you how many I chopped up, but it does make a lot!

This recipe is gluten-free, dairy-free, egg-free and nut-free; it is also safe for those who follow a vegan diet.

Yields4 Servings
Category, , , , , , , DifficultyBeginnerPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 5 Fresh Beetroot - peeled, and cut into cubes.
 4 Medium to Large Carrots - chopped into similar sizes as the beetroot.
 4 Medium Kumara - peeled, and cut into cubes (similar size as above).
 6 Medium Potatoes - peeled, and cut into cubes (similar size as above).
 A handful of fresh thyme
 A handful of fresh rosemary
 0.25 cup Olive Oil
 2 tbsp Balsamic Vinegar (if you don't have any - try lemon juice instead)
 Salt n Pepper to taste

1

Turn the oven onto 200oC or 190oc Fanbake.

Peel and cube all vegetables (I didn't bother peeling the potatoes or carrots, that comes down to personal choice).

2

Add the olive oil, balsamic vinegar and salt n pepper in a small bowl.

3

Pop the beetroot and carrot into your largest roasting dish, and pour over half the olive oil mixture, and then using your hands - make sure it is covering all the vegetables.

Pop into the oven for 15 minutes...

4

Once you have cooked the carrots and beetroot for 15 minutes, get the roasting dish out - add the potatoes and kumara, pour the rest of the olive oil mixture on vegetables and carefully make sure it covers all of them.

Sprinkle the thyme and rosemary over the top, then place back in the oven - this time bake for a further 25 minutes.

5

At the 25 minutes mark - get the vegetables out, and mix everything around carefully.

Bake for a further 20 minutes...

Everything should be cooked through perfectly once the twenty minutes is up!

Carefully pick out the worst of the fresh (but now crispy) herbs, but don't worry too much - they add to the flavour (I just picked out the stalks, but left the leaves in there).

6

***Other Options:

- Instead of balsamic vinegar - try lemon juice.

- Instead of thyme and rosemary - try basil and oregano.

- If you don't have access to the fresh herbs, dried herbs would do fine; about 1 tablespoon of each should be enough.

- Try adding minced garlic to the olive oil mixture, or include a bulb of fresh garlic to the vegetables and roast it.

- Try adding cumin into the olive oil mixture.

Next time I think I am going to add cumin and minced garlic, but leave out the fresh herbs and see what that tastes like!

Roasted Root Vegetable Platter

Ingredients

 5 Fresh Beetroot - peeled, and cut into cubes.
 4 Medium to Large Carrots - chopped into similar sizes as the beetroot.
 4 Medium Kumara - peeled, and cut into cubes (similar size as above).
 6 Medium Potatoes - peeled, and cut into cubes (similar size as above).
 A handful of fresh thyme
 A handful of fresh rosemary
 0.25 cup Olive Oil
 2 tbsp Balsamic Vinegar (if you don't have any - try lemon juice instead)
 Salt n Pepper to taste

Directions

1

Turn the oven onto 200oC or 190oc Fanbake.

Peel and cube all vegetables (I didn't bother peeling the potatoes or carrots, that comes down to personal choice).

2

Add the olive oil, balsamic vinegar and salt n pepper in a small bowl.

3

Pop the beetroot and carrot into your largest roasting dish, and pour over half the olive oil mixture, and then using your hands - make sure it is covering all the vegetables.

Pop into the oven for 15 minutes...

4

Once you have cooked the carrots and beetroot for 15 minutes, get the roasting dish out - add the potatoes and kumara, pour the rest of the olive oil mixture on vegetables and carefully make sure it covers all of them.

Sprinkle the thyme and rosemary over the top, then place back in the oven - this time bake for a further 25 minutes.

5

At the 25 minutes mark - get the vegetables out, and mix everything around carefully.

Bake for a further 20 minutes...

Everything should be cooked through perfectly once the twenty minutes is up!

Carefully pick out the worst of the fresh (but now crispy) herbs, but don't worry too much - they add to the flavour (I just picked out the stalks, but left the leaves in there).

6

***Other Options:

- Instead of balsamic vinegar - try lemon juice.

- Instead of thyme and rosemary - try basil and oregano.

- If you don't have access to the fresh herbs, dried herbs would do fine; about 1 tablespoon of each should be enough.

- Try adding minced garlic to the olive oil mixture, or include a bulb of fresh garlic to the vegetables and roast it.

- Try adding cumin into the olive oil mixture.

Next time I think I am going to add cumin and minced garlic, but leave out the fresh herbs and see what that tastes like!

Roasted Root Vegetable Platter

Roast Root Vegetable Platter [GF DF EF NF VEG V]