Roasted Beetroot & Carrot Medley

Ingredients

• 300 g Beetroots, peeled, cubed
• 300 g Carrots, diced small
• 2 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1 tsp Cumin, ground
• 1 tsp Thyme, dried
• 1 g Salt and freshly ground black pepper to taste
• 10 g Parsley, fresh, chopped

Method

1. Preheat oven: Preheat to 200°C (400°F). Line a baking sheet with parchment paper.
2. Roast vegetables: In a large bowl, toss beetroot and carrot with olive oil, balsamic vinegar, cumin, thyme, salt, and pepper. Spread evenly on the baking sheet.
3. Bake: Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
4. Serve: Garnish with fresh parsley and serve warm as a side dish or over quinoa.