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Roasted Root Veggies

I absolutely love spring (although it's a bit of a cold one this year!) It feels like my whole garden comes to life again. There are plenty to harvest and my salad and veggie side-dish options are endless! It's a season that reminds me to be thankful for new life and to stay grounded in who Father planned me to be.

May this spring be the beginning of something new and wonderful in your life (and spirit) as well!

Our Spring Roasted Veggies are delicious served as a side with your next braai or family dinner. It's fresh and it looks fabulous - a double win!


4 Side Portions

250 g Baby Carrots, washed and unpeeled

500 g Small Beets, washed and unpeeled

500 g Baby Marrows, sliced thinly (about 3mm each)

30 ml Olive Oil

15 ml Honey

Salt & Pepper to taste

Fennel Leaves for serving


  1. Boil the beetroot until slightly soft but not completely cooked. Remove and cut in quarters

  2. Add the beetroot, carrots and baby marrows in an oven dish, drizzle with olive oil , add a little salt and pepper and bake in the oven at 200°C for about 15/20 min or until the carrots are soft but crispy - if you know what I mean =)

  3. Remove from the oven, drizzle with honey. Mix everything through, plate and top with a few freshly chopped fennel leaves.

Photo Credit: Rudi van Tonder Photography

Recipe Development: Boesmanland Langtafel

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