Summer Roots Roast


Serves: 4, or 6 as a side
Prep & Cooking: 50 mins


  • 500g potatoes
  • 200g carrots
  • 300g beetroot
  • 2 bulbs of garlic
  • a handful of parsley

From the cupboard and the fridge:

  • olive oil
  • 1 tsp dry oregano
  • 1 tsp mild curry powder
  • salt to taste


  1. Peel the potatoes, beetroots and carrots. Halve or quarter the potatoes and beetroot. Split the garlic bulbs into cloves and leave unpeeled.
  2. Steam the roots for about 1o mins.
  3. Place all the vegetables in a baking tray and rub in the oregano, curry powder, salt and olive oil (using your hands works best).
  4. Cover with foil and bake for 30-40 mins at 180°C.
  5. Remove the foil and bake until the vegetables are golden brown.
  6. Remove from the oven and sprinkle with finely chopped parsley.


Recipe and image by Pavlina.