Roasted Baby Vegetables

 Photo by Dom O'Donnell

Photo by Dom O'Donnell

I’m sure you know how to roast vegetables, but a couple of tips are – put things in together than take a similar time to roast. So I roasted assorted baby beets (some golden, some purple, some odd shaped – its beet season and my mum picked these up from the markets cause she can get up early on a Saturday somehow), little baby kipfler potatoes, baby carrots, and fennel together (fennel obviously is quicker to cook but I wanted it to be more burn and carmelly so it was sweeter). All I seasoned it with was oil and some whole garlic cloves, roasted them at 180 for about 25 mins and then threw some chopped parsley through at the end.

I also roasted some zucchini and radishes together for 10 minutes using the same method. 

 Photo by Josh Watson

Photo by Josh Watson