Rosemary and thyme are both packed with antioxidants, which help combat oxidative stress and support overall immune function. Rosemary enhances memory and concentration, while thyme offers respiratory benefits. This roasted vegetable dish provides a wholesome, nutrient-dense meal full of fibre and vitamins from root vegetables.
Ingredients:
- 600g mixed root vegetables (e.g., carrots, potatoes, parsnips), cut into chunks
- 2 tablespoons (30ml) olive oil
- 2 cloves garlic, minced
- 2 teaspoons (10g) fresh rosemary, chopped
- 2 teaspoons (10g) fresh thyme, chopped
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 200°C (180°C fan)/400°F.
- In a large bowl, toss the vegetables with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking tray.
- Roast for 25-30 minutes, or until tender and golden brown, stirring halfway through.
Tips:
- Ensure the vegetables are cut into similar-sized pieces for even cooking.
- You can add a squeeze of lemon juice or a sprinkle of nutritional yeast just before serving for extra flavour.
