Oil-Free Roasted Roots

Name: Oil-Free Roasted Roots
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Everyday
Ingredients: 3 carrots, 2 parsnips, 2 beets and 1 red onion, cut into chunks; 3 tbsp vegetable stock or water; 1 tbsp balsamic or red wine vinegar; 1 tsp thyme and 1 tsp garlic powder; Salt and pepper

Carrots, parsnips and beets roasted with herbs

Any fast dayPrep 15 minCook 45 minServes 4

When to eat it. No oil, wine or fish, so it fits even the strict weekdays of Lent.

Ingredients

3 carrots, 2 parsnips, 2 beets and 1 red onion, cut into chunks
3 tbsp vegetable stock or water
1 tbsp balsamic or red wine vinegar
1 tsp thyme and 1 tsp garlic powder
Salt and pepper

Method

Toss the vegetables with the stock, vinegar, thyme, garlic, salt and pepper.
Spread on a tray lined with baking paper.
Roast at 210°C (410°F) for 40 to 45 minutes, turning once.
Serve warm with lentils or rice.

Tip. The vinegar caramelizes on the paper, giving the edges colour without oil.

Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.

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