What you need
Ingredients
Allergens warning
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Method
Preheat the oven to 200c or gas mark 4 and place a baking tray in the middle of the oven. Peel and dice the carrot, parsnip and beetroot into 2cm cubes. Add the carrots and parsnips into a pan of boiling water and part boil for 5 minutes.
Take the carrot and parsnip out of the water and into a bowl and dress with a pinch of thyme and ½ tsp. of the olive oil. Put the carrots and parsnips onto the baking tray and into the preheated oven. Add the beetroot into some boiling water and boil for 5 minutes. Add the beetroot to the baking tray with the other vegetables and bake for 20-25 minutes or until soft. Turn the vegetables over halfway through the roasting time.
Once they are roasted, mash the vegetables with 2 tbsp. of water or milk until you get to the desired texture. Add more water or milk if it is too thick.
Great for little ones but why not use as a side dish for the whole family? Great with some left over roast chicken and a chunk of fresh bread.
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