Grilled Root Vegetables with herb sauce

It is again Meatless Monday and many people who are trying to cut down their meat and fish intake are struggling to find recipes that inspire them.

Trying to eat seasonal is also difficult as almost anything is available in our supermarkets.

Root vegetables are very much in season this month and they can taste delicious. When I have seen this dish I changed it a bit to suit my personal taste and we enjoy it very much!

Recipe Grilled Root Vegetables

  • 1 kg carrots (I used multicoloured ones), swede and turnips
  • 220 g new potatoes
  • 5 garlic cloves, skin left on
  • 4 rosemary sprigs
  • 4 thyme sprigs
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 50 g feta
  • or the vinaigrette
  • 2 tbsp olive oil
  • 1 bunch of parsley, finely chopped
  • 1 lemon, juiced

Preheat oven to 180C. Cut the carrots, swede, turnips, potatoes and garlic into batons and slices and tip into a large roasting tin. Place the herbs in with the roots and drizzle with olive oil. Toss and season and let it roast for around 50 minutes or until the vegetables are tender.

For the dressing squeeze the garlic out of its skin and puree with the rest of the ingredients in a blender. Drizzle the vinaigrette over the vegetables add feta and serve warm.

Tip you can add nuts to the dish to get different textures and to have a complete meal all in one.

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