Maggie Beer

Roasted Winter Root Vegetables with Salsa Verde

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Step 1: Preheat fan forced oven to 200C.

Step 2: Peel and chop the vegetables so that they are of equal size for even cooking and place in a large baking dish. Add the Extra Virgin Olive Oil, finely chopped garlic, sea salt and black pepper. Using your hands or a spoon, mix to make sure all vegetables are coated.

Step 3: Place in the oven and cook for 30 to 40 minutes until vegetables are nearly cooked. Remove from the oven and sprinkle with thyme and pour over the Verjuice.

Step 4: Return to the oven and cook for another 10 minutes until the vegetables are lightly burnished and tender, then set aside.

Step 5: To make the Salsa Verde, add the anchovies, capers, Dijon mustard, garlic and a little of the Extra Virgin Olive Oil to a blender or small food processor and pulse to finely chop.

Step 6: Add the herbs and some of the remaining Extra Virgin Olive Oil to bind the mixture when blending. Add the last of the Extra Virgin Olive Oil and Verjuice then check for seasoning.

Step 7: Spoon the Salsa Verde over the warm roasted root vegetables and serve.


  1. 180g 1 cup parsnip chopped lengthways
  2. 115g 1 cup orange and purple carrot chopped lengthways
  3. 220g 1 cup celeriac chopped into bite size segments
  4. 200g 1 cup purple sweet potato chopped into bite size segements
  5. 90g 1/2 cup fennel chopped into 1 centimetre slices
  6. 6g garlic finely chopped
  7. 1 pinch sea salt
  8. 1 pinch black pepper
  9. 1 tbspn fresh thyme finely chopped
  10. 80ml 1/3 cup Verjuice

Salsa Verde

  1. 3g 2 tspn capers drained
  2. 1 tspn dijon mustard
  3. 6g 1 clove garlic
  4. 50g 2 cup flat leaf parsley chopped
  5. 25g 1 cup basil leaves
  6. 20g 1 cup mint leaves
  7. 25g 1 cup sorrel
  8. 20ml 1 tbspn Verjuice
  9. 1 pinch black pepper
  10. 1 pinch sea salt

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