Roasted root vegetables marinated for delicious flavour

Ingredients for Roasted and marinated root vegetables

• 900 g beets, sweet potatoes, or turnips, any colour, golf ball–to baseball-size

• 60 ml rice bran oil, grapeseed oil, or olive oil

• 15 ml kosher salt

• 10 g sugar or honey

• 5 ml freshly ground black pepper

• 2 sprigs thyme

• 2 sprigs rosemary

• Juice of 1 orange or lemon, or 30 ml red, champagne, or cider vinegar

• 30 ml extra-virgin olive oil

• 2.5 g crushed red chile flakes

How to make Roasted and marinated root vegetables

1. Preheat the oven to 180°C (fan) / 190°C (conventional).

2. Depending on the size and type of the root vegetables, peel them if necessary. Peel the dirty, gnarly beetroots, while sweet potato skins soften during roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will suffice.

3. Cut the root vegetables into chunks, aiming for pieces about 2.5 cm thick and 5 cm long. For round roots, slice them in half through the equator and then cut them into chunks. For sweet potatoes, halve them lengthwise, then cut each half into 2.5 cm pieces. If using baby sweet potatoes, simply cut them in half. Ensure all vegetables are similar in size and shape for even cooking.

4. Preheat a large ovenproof frying pan over medium-high heat. Add rice bran oil, grapeseed oil, or olive oil, and heat until the oil shimmers and is just about to smoke.

5. Carefully add the root vegetables to the pan and allow them to caramelise on one side for 2–3 minutes. Check to ensure they are not burning; lower the heat if necessary. Toss the vegetables in the pan (tongs can be helpful) and season with salt, sugar, and pepper. Add the thyme and rosemary, then transfer the pan to the oven.

6. Roast the vegetables until they are lightly browned and tender. Start checking them with the tip of a sharp knife after 6 minutes, continuing to check every 5 minutes. They are done when easily pierced through. The beetroots will take about 30 minutes, turnips will be ready in 10 minutes or less, and sweet potatoes will take around 20 minutes. Cooking times may vary based on the age, variety, and cut of the vegetables, so use your senses and check frequently.

7. Spoon the roasted vegetables into a large bowl and discard the herb stems. Add orange juice or vinegar, extra-virgin olive oil, and chilli flakes. Toss until the vegetables are well coated.

8. Serve immediately, or store in the fridge for up to 5 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.