Lemon & thyme infused root vegetables

This is a slightly different, a bit rustic approach to baking root veggies- which, with a bit of olive oil and salt are delicious on their own. This version brings out a bit different tastes and an aroma that actually makes you want more, so why not?

The best part is, that this recipe seems very restaurantish and a bit exclusive in taste, which makes this a perfect side dish with some braised meat.

Type of dish: side
Cost: cheap
Difficulty: easy
Serves: 4
Time: 40 min
Prep time: 10 min
Baking time: 30 min
Oven temp: 180C

You'll need:
a baking dish casserole type, tin foil, sharp knife. cutting board, peeler, grating plane or a small grater

  • packet of root vegetables (4 carrots, 1 celery root, 2 parsnips)
  • 5 garlic cloves unpeeled
  • 1 lemon
  • 5-6 branches fresh thyme
  • Olive oil
  • Sea salt
  • Fresh ground pepper
  • additional: a small knob of butter
  • optional a splash of dry white wine

What to do:

Preheat your oven, grease the baking dish. Peel all the vegetables, and cut off the ends.  Cut the vegetables in stalks, the lengh of your thumb and half as wide.
Place the veggies in the baking dish. Mince half of the thyme, and sprinkle over the roots.
Sprinkle a bit of salt and pepper over them and add a splash of olive oil and butter. Peel half of the lemon, just the yellow bit, and grate the rest onto the vegetables. Throw in the dish the garlic cloves and ev. add the wine. Cover up loosely with tin foil  (shiny side down) and bake for 30 min.
Serve hot and warm :)

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