This is a super speedy version of the usual roasted veg – try to get as many different coloured roots as you can for a really spectacular result.
There are no rules on quantities – it’s a great way to use up surplus veg. Use approximately 1 parsnip, 1 beetroot, 2 carrots & a couple of potatoes. Start by peeling the roots – using a sharp vegetable peeler shave strips into a bowl – taking care not to peel your fingers! The last chunk you may need to slice thinly with a knife. A mandoline slicer would work for this recipe too.
To the bowl add half a thinly slice red onion, a few sprigs of rosemary, a sprig of thyme & a good glug of olive oil. Mix well and tip out onto a large, shallow baking tray. The more thinly the ribbons are spread out the better. Sprinkle over a small handful of pine nuts.
Pop the tray into a hot oven, about 200C, for 20 minutes until the veg are tender and the edges are starting to crisp. Season with salt & pepper and a sprinkle of chopped fresh parsley. Perfect with pan fried fish or a juicy lamb chop!
