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
1. In a large mixing bowl place all vegetables, thyme sprigs and bay leaves, drizzle generously with olive oil, season well with sea salt flakes and cracked black pepper; mix well to coat all vegetables in the oil.
2. Line a large oven tray with baking paper and spread the vegetables out to an even layer.
3. Place the baking tray in the oven and bake until vegetables are tender and appear golden to slightly charred.
Arrange vegetables on a share plate, garnish with fresh-picked beetroot leaves and serve with a side of chimichurri dressing.
Makes approximately 250ml
1 cup fresh-picked flat leaf parsley leaves
½ cup fresh-picked coriander leaves
½ cup Australian extra-virgin olive oil
1⁄3 cup red wine vinegar
2 garlic cloves peeled
1 tsp dried chilli flakes
½ tsp ground cumin
Sea salt flakes to taste
Place all ingredients in a food processor and blitz until well combined and smooth.