Herb-Roasted Root Vegetables with Orange & Bay

Name: Herb-Roasted Root Vegetables with Orange & Bay
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 4 medium carrots, peeled and cut into batons; 4 medium parsnips, peeled and cut into batons; 2 small beetroot, peeled and cut into wedges; 2 tbsp olive oil; 1 tsp dried thyme; 1 zest of 1 orange; 1 large bay leaf; Salt and pepper, to taste

Print Recipe

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins

Difficulty: Beginner

Cuisine: American, British Courses: Side dish

Description

These roasted roots bring colour, sweetness and aroma to the Christmas table. Carrots, parsnips and beetroot caramelise beautifully in the oven, while orange zest and bay add a gentle festive fragrance that lifts the dish without overpowering it. The result is vibrant, earthy and bright, the perfect counterpoint to richer elements of the meal.

Everything can be prepped ahead, and the vegetables reheat wonderfully, making this a stress-free and dependable side for a relaxed Christmas Day.

Ingredients

4 medium carrots, peeled and cut into batons
4 medium parsnips, peeled and cut into batons
2 small beetroot, peeled and cut into wedges
2 tbsp olive oil
1 tsp dried thyme
1 zest of 1 orange
1 large bay leaf
Salt and pepper, to taste

Instructions

Preheat the oven to 200°C (fan). Line a roasting tray with baking paper for easier cleanup.
Place the carrots, parsnips and beetroot onto the tray. Drizzle with olive oil, sprinkle with thyme, and season with salt and pepper. Toss to coat evenly.
Add the bay leaf and scatter over the orange zest.
Roast for 35–40 minutes, turning once, until caramelised and tender.
Remove the bay leaf before serving.

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Herb-Roasted Root Vegetables with Orange & Bay