Roasted Root Vegetables (Carrots, Fennel, Beets), Mint Cream

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Roasted Root Vegetables (Carrots, Fennel, Beets), Mint Cream


Yield: 5-6 People
Prep Time: 30 Minutes
Cook Time: 1 hr

Ingredient:
3 beetroot bulbs, peeled, cut into 6 wedges
3 carrots, peeled, cut into 3 cm lengths
1 or 2 fennel bulbs, trimmed, cut lengthways into 1cm-thick slices
3 parsnips - peeled, cut into 3 cm lengths
10 garlic cloves, peeled
¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
10 sprigs fresh thyme
Black Pepper
Salt

Mint Cream:
1 tub Sour Cream
1 bunch Mint - remove leafs from stem
1/2 Lemon - Juice
1 tbsp Honey
Salt

Method:
1. Preheat oven to 400 degrees Fahrenheit.
2. Combine beets, carrots, parsnip, fennel, garlic, oil, salt and lots of pepper to taste in a large bowl and toss. Spread evenly in a large roasting pan and roast for approximately 45min.
3. Meanwhile, combine vinegar and sugar in a small bowl and stir until sugar dissolves. Remove vegetables from oven and pour vinegar mixture evenly over top. Add thyme.
4. Return vegetables to oven. Roast for a further 15 minutes or until tender.
5. Remove when finished and platter.

Mint Cream:
1. In a blender add sour cream, mint leaves, lemon juice, honey and salt. Blend until incorporated. Taste and season if needed. Garnish roasted vegetable with mint cream.