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More Roast Vegetables

Another variation on good old roast veg – more traditional flavours this time.


  • 2 medium parsnips
  • 1 medium carrot
  • 1 medium potato
  • 1 stick of celery
  • 2 spring onions
  • 2-3 tbsp parmesan or gruyère shavings
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • ½ tsp garlic granules
  • 1 large pinch of ground black pepper
  • 2 large pinches of sea salt
  • 1 pinch of dried thyme
  • ½ tsp of sugar


Peel the parsnips and carrot, then chop all the vegetables (except the spring onions) into rough chunks. Place in a pan, barely cover with cold water and add the salt. Bring to the boil and simmer for 3-4 mins. While simmering, mix the remaining ingredients except the cheese and spring onions.

Turn off the heat and drain the vegetables and place back on the hot ring and let them dry off for a minute. Chop the spring onions and add them plus the mix of oils, etc to the pan. Shake or stir the vegetables around to ensure all are well coated.

Pour the coated vegetables into a preheated casserole dish and sprinkle with the cheese. Place in a preheated oven at 180°C and roast for 45 mins or until the topmost vegetables are browned nicely and the potato is cooked through.

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