With the changing season from Winter to Spring, this roasted vegetable recipe will bring out the best in your remaining winter root vegetables and early spring leafy veg. 1 bunch baby turnips 1 bunch baby beetroots (purple and golden) 1 bunch heirloom carrots (mix colours) 1 bunch baby leeks 1 garlic bulb, smashed and gloves separated, skin on ½ bunch thyme sprigs 4 fresh bay leaves Australian extra-virgin olive oil for drizzling Sea salt flakes and cracked black pepper to taste Fresh-picked beetroot leaves for garnish Preheat oven to 200C […]

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