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Hasselback vegetables


Take roasted vegetables to the next level with this recipe. A delicious and impressive addition to your roast dinners.

Recipe: Hasselback vegetables

Prep and cooking time: 25 mins

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


  1. Preheat the oven to 200°C/180°C fan.
  2. 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.
  3. Arrange the vegetables in an ovenproof dish and drizzle with olive oil (ensuring it gets in between the slices) and sprinkle with garlic, herbs, and salt and pepper.
  4. Roast for 60 mins or until the vegetables are cooked through.

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