- 12 medium-sized carrots
- 6 medium-sized parsnips
- 6 small beetroots
- 2tbsp balsamic vinegar
- 1tsp Dijon mustard
- 5tbsp olive oil
- 4 small red onions, quartered
- 300g (10oz) Brussels sprouts
- Fews sprigs of thyme
- Boil the carrots and parsnips in a saucepan for about 10 minutes, or until tender. Drain and set aside.
- Boil the beetroots in the skins in a saucepan for about 20 minutes. Drain and leave to cool, then slip off their skins and quarter them.
- Whisk the vinegar and mustard in a medium bowl. Gradually whisk in the oil. Season to taste with salt and pepper. Heat the oven to 200°C (gas mark 6). Combine the carrots, parsnips, onions and sprouts in a roasting tin. Place the quartered beetroot in a separate tin. Season both tins with salt and pepper and sprinkle with the thyme. Pour ¾ of the dressing over the carrots and the remaining dressing on the beetroot and toss to coat.
- Roast for 30-35 minutes, turning occasionally, until vegetables are tender and slightly brown around the edges.
The carrots, parsnips and beetroots can be pre-cooked a day ahead and then tossed with the dressing and roasted.