Our kids have really taken to eating fresh roasted beetroot!
(yes, we were surprised too!)
Here's our simple roast vegie dish - perfect to serve with any roast meat.
1 large sweet potato
2 large carrots
2 heads of garlic
4 small onions
Cut up all vegies a similar size and toss in some good quality olive oil. Slice garlic in half across the bulbs and drizzle with oil. Place all in roasting pan and cook in a 190 oven till soft and golden (approx 1 hour), turning a few times while cooking. Serve all as is, except garlic which just needs the soft bulbs popped out first.
Yum Yum x