US
Hasselback vegetables
Prep and cooking time: 1hr-1hr 15mins
Complex carb portions, per serving: 0.6
Ingredients
Serves: 4
750g mixed root vegetables (parsnips, carrots, beetroot), scrubbed
250g sweet potato, scrubbed
2 tbsp extra virgin olive oil
4 cloves garlic, minced
5-6 sprigs fresh thyme
4-6 sprigs fresh rosemary
1 lemon, sliced
Method
Preheat the oven to 200°C/180°C fan.
Using a sharp knife, carefully make horizontal slices through the vegetables, roughly 2mm apart, going two-thirds of the way through to keep the vegetables from breaking apart.
Arrange the vegetables in an oven proof dish and drizzle with olive oil (ensuring it gets in between the slices) and sprinkle with garlic, herbs, and salt and pepper.
Roast for 60 mins or until vegetables are cooked through. Serve with a source of protein for a balanced meal.