Extra special roast vegetables 28 May 2020 by admin Category Recipes Ingredients Carrots – orange juice and rosemary leaves Fennel – lemon juice and thyme leaves Parsnips – white wine vinegar and torn sage leaves Baby turnips – red wine vinegar and bay leaves Beetroot – balsamic vinegar and oregano/marjoram Instructions Cut the vegetables into big chunks. Parboil all of them first, keeping the beetroot separate so that it doesn’t make the rest red and giving it a bit longer. Mix each vegetable with the appropriate dressing then put them separately in a large roasting dish [can be prepared the evening before and covered with foil]. Roast uncovered for about an hour until golden and crispy. About 5 minutes before they’re ready, you can drizzle some honey over the parsnips.