Roast Vegetables with Herb Salt

    1 hour 5 minutes

    Roast winter vegetables like carrots, fennel, parsnips and pumpkin are a great side to a roast dinner and herb salt makes this extra more-ish!


    New South Wales, Australia
    3 people made this

    Serves: 6 

    • 200g salt
    • 8 sprigs fresh sage, chopped
    • 8 sprigs thyme, chopped
    • zest of 1 lemon
    • 2 celery roots or swedes, peeled and quartered
    • 2 carrots, peeled and quartered
    • 2 fennel bulbs, peeled and quartered
    • 4 parsnips, peeled and quartered
    • 1/2 butternut pumpkin, peeled and cut into large chunks
    • 4 tablespoons olive oil

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C.
    2. In a food processor (or mortar and pestle) combine the salt, sage, thyme and zest and whizz until just combined. Set aside.
    3. Toss the vegetables with the herbed salt. Heat the olive oil in a frying pan and fry the vegetables until starting to brown. Put into a baking tin and roast 30-40 minutes.

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