A Winter “Briam” of sorts

roasted root vegetables recipe

Here is another recipe that Alexandra cooked for us. She mentioned how she took these roasted vegetables to work for lunch, fried two eggs in olive oil, crumbled some goat cheese on top and ate it at room temperature. Despite its simplicity, it was incredibly delicious.

Servings: 4


4 spring onions, chopped in 2cm pieces (including the green part)

2 medium sized beetroots, peeled and diced into 2cm pieces

2 potatoes, peeled and diced into 2cm pieces

3 large carrots peeled and diced into 2cm pieces

3 tablespoons peppermint and 1 teaspoon for the sauce, remove stalks and grind in a mortar and prestle until it is nearly powder

1 ½ cup olive oil

sea salt and black pepper

250g greek yoghurt for dipping sauce or goats cheese, crumbled


Preheat the oven to 180C.  Chop all the vegetables. Place them in a baking tray, drizzle with 1 cup of olive oil and season with salt, pepper and peppermint. Mix well to get seasoning everywhere and then add water to about ¾ the way up the vegetables. Bake for 45 minutes until some of the pieces start going crispy and charred.

In the meantime mix ½ cup olive oil into the yoghurt, season with salt and 1 teaspoon of ground peppermint.

Remove from the oven, let cool and enjoy!!

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