Thyme roast carrots, parsnips and swede
Sweet, caramelised roast roots with thyme and garlic, the easy tray every roast dinner needs.
- Time55 min
- LevelEasy
- Costabout £0.48 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 210°C (190°C fan). Put a large roasting tin in the oven to heat for 5 minutes.
- 2
Toss the carrots, parsnips and swede with the oil and a good pinch of salt and pepper in a big bowl.
- 3
Tip them into the hot tin in a single layer, using two tins if needed so they do not steam. Add the garlic and thyme.
- 4
Roast for 40 to 45 minutes, turning once halfway, until the edges are dark gold and sticky and a knife goes in easily.
43 min 20 s - 5
Squeeze in a splash of vinegar, toss and serve. Squash the soft garlic out of its skin to eat with the vegetables.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.