Here in Queensland we are so fortunate to have the sun warming up our days after a frosty morning. With the blue sky over head, a frosty southerly reminds you it is still winter. Beetroot, parsnips, carrots and onion make a colourful lunch when paired with freshly picked radicchio and spinach.
Since we have moved to our new block of land we are living with just the basics. Which means we have power, a roof over our heads and a great view. This means, lucky for me my good friend Allison has come to my aid with the use of her kitchen which has an oven. Life gets a bit dull when you can’t bake something for a while.
Sitting outdoors we tuck into our baked feast with the heat on our backs enjoying a little vitamin D. Probably a few other minerals and vitamins in the veggies too.
- Bunch of thyme
- 2 carrots
- 2 parsnips
- 2 small beetroots
- 2 large onions
- Rose of garlic
- 4 tbsp olive oil
- Salt and pepper
- Generous handful radicchio & spinach
- Preheat oven to 180’c
- Place ¾ of the bunch of thyme, stalk and all on the bottom of a large backing dish, drizzle with a little olive oil.
- Cut the vegetables into similar sized pieces and place into the baking dish. Separate the garlic and sprinkle over the top of the vegetables.
- Drizzle again with olive oil, and season generously with salt and pepper.
- With the remaining thyme, take the leaves off the stalk and sprinkle over the top of the vegetables.
- Bake for 45min, checking half way through to give them a stir.
- Once vegetables are cooked, place the radicchio and spinach in a large bowl, add the roasted vegetables and any oil remaining in the dish and discard the thyme stalks. Give the leaves and vegetables a light toss.
- Serves four as a salad or six as a side to a main meal.
Below is the radicchio