Roasted root vegetables with spices

Ingredients

• 200 g Carrots
• 200 g Beetroots
• 200 g Celery root, peeled
• 30 g Parsley, fresh
• 20 g Oilve oil
• 2 pinch Salt
• 0.1 g Black pepper, ground
• 1 tsp Thyme, dried
• 1 tsp Oregano, dried
• 1 tsp Basil, dried

Method

1. 1. Preheat the oven to 180 °C. (356 F)
2. 2. Chop the vegetables and place them on a baking tray lined with baking paper.
3. 3. Drizzle with olive oil, season with salt and pepper and mix them.
4. 4. Place the baking tray in the oven for 20 minutes, sprinkle with the parsley and roast for another 5-10 minutes until the vegetables are tender.