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4 people

Prep time:

30 minutes

Time to bake

45 minutes

Good for:


Roasted root vegetables

Colorful potatoes mixed with parsnips, parsley root and maybe some small turnips thrown in. I have borrowed this picture online with thanks. The recipe is one of these… everyone got them but mine gets the apple salsa or mango salsa and some chopped toasted almonds on top and they are soo good. 


1.5 kg mixed roots. cut into similar sizes. If you do 10 cm and cut through lengthwise, then about 40 minutes in the oven fits.

the roots are mostly different colored carrots with 2-3 parsnips and  2 turnips.

1-2 tsp paprika

1 tbsp olive oil

1-2 tsp sea salt 




Step 1

Toss everything into a plastic bag and make sure the vegetables are coated evenly with the olive oil and Paprika.
Salt generously with kosher or sea salt just before setting the tray in the oven

Step 2

Bake in the oven at 180 degrees (using hot air oven/ 200 if normal) for 40 minutes or until the the vegetables are brown and slightly soft.

Step 3

After 20 minutes,  shake the dish so the vegetables cook evenly.

Step 4

Add chopped toasted almonds to serve or just serve with the salsa as they are.


Variation of different cuts but approximately same size makes this easier to bake evenly. You can use half cut through potatoes- give them 40 minutes.

it’s important to only add the salt just before the tray goes into the oven to avoid mushy vegetables. 

I keep toasted almonds in my pantry- toast them then coat with a bit of  soy sauce and 

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