Roasted Nordic Root Vegetables with Thyme and Caraway
Why this recipe works
- Earthy, aromatic seasoning: Caraway and thyme complement the sweetness of the root vegetables without overwhelming them.
- Bright finish: Apple cider vinegar is added after roasting, lifting the caramelised vegetables and keeping the dish from tasting heavy.
- Simple tray-roasting: Everything cooks together on one baking tray, making the method straightforward with very little clean-up.
Get the most out of this recipe
Texture tips
- Encourage browning: Spread the vegetables in a single layer with space between pieces so the edges caramelise rather than steam.
- Cut evenly: Keep the carrot, parsnip and swede pieces a similar size so they become tender at the same time.
Ingredient notes
- Choose firm roots: Firm, dense root vegetables roast best, holding their shape while becoming sweet and tender inside.
- Fresh or dried thyme: Fresh thyme gives a softer herbal note, while dried thyme works well when added before roasting with the caraway seeds.
Make-ahead tips
- Prep before roasting: The vegetables can be peeled and cut in advance, then kept chilled until ready to season and roast.
- Refresh after reheating: Reheat on a baking tray at 200°C (390°F) until piping hot, then add a small splash of vinegar to revive the flavour.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Peel the carrot, parsnip and swede, then cut them into evenly sized chunks so they roast at the same rate. Peel the red onion and cut into thick wedges.
- Tip the vegetables onto a baking tray. Drizzle with the rapeseed oil, then scatter over the caraway seeds, fine sea salt and black pepper. Strip the thyme leaves from the sprigs and add them, tossing well to coat.
- Roast for 35 to 40 minutes, turning once halfway through, until deeply golden at the edges and tender when pierced with a knife. If the tray looks dry at any point, shuffle the vegetables so they roast evenly rather than steam.
- While still hot, splash over the apple cider vinegar and toss on the tray to glaze lightly. Taste and adjust with a pinch more fine sea salt if needed. Serve straight away.
Recipe notes
Tips
- Cut the vegetables to a similar size for even roasting; smaller pieces will caramelise more quickly.
- For deeper colour, spread the vegetables in a single layer with a little space between pieces so they roast rather than steam.
- If serving vulnerable groups, make sure the vegetables are piping hot all the way through before serving.
Substitutions
- Replace Fresh thyme with dried thyme, using 1 tsp and adding it with the Caraway seeds.
- Replace Rapeseed oil with Extra-virgin olive oil for a fruitier finish.
- Replace Apple cider vinegar with White wine vinegar for a sharper, cleaner acidity.
Storage
- Refrigerate up to 4 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray at 200°C (390°F) for 10 to 15 minutes until piping hot; add a small splash of Apple cider vinegar after reheating to refresh the flavour. Freeze in a sealed container for up to 2 months and reheat from thawed as above.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Nordic
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