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Roasted root vegetables

James Martin from James Martin's Favourite Feasts
James Martin rustles up a tasty dish of thyme- and garlic-scented vegetables - perfect alongside a roast rib of beef

Roasted root vegetables

Method

1. Preheat the oven to 220C/gas 7.

2. Spread the vegetables in a roasting tray with the thyme. Drizzle with the oil and roast for 25 minutes, turning every now and again, until cooked through and golden.

3. Remove from the oven and serve.

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Serves: 6

Prep: 10 min
Cook: 25 min

Ingredients
400g Carrots, cut into long wedges
6 Shallots, peeled and left whole
4 Parsnips, cut into long wedges
1 whole head Garlic, sliced crossways in half
3 sprigs fresh Thyme
1 tbsp Olive oil