By Lockyer Valley ambassador, Alastair McLeod.
1 parsnip, peeled, quartered lengthways
1 large golden beet, peeled, cut into 6 wedges
1 large carrot, peeled, cut into 3cm lengths
1 small turnip, peeled, cut into 8 wedges
2 quarters celery heart, trimmed
12 garlic cloves, peeled
100g green olives
60ml extra virgin olive oil
Sea salt and freshly milled pepper
2 tbs. red wine vinegar
2 tbs. brown sugar
16 sprigs fresh thyme.
Preheat oven to 200°C.
Combine vegetables garlic, olives, oil, salt and pepper to taste in a large bowl.
Toss with hands to combine and coat vegetables well. Spread evenly in a large roasting pan. Roast in preheated oven for 45 minutes.
Meanwhile, combine vinegar and sugar in a small bowl and stir until sugar dissolves.
Remove vegetables from oven and pour vinegar mixture evenly over top.
Sprinkle with thyme and use a large metal spoon to toss well and distribute thyme evenly. Return vegetables to oven.
Roast for a further 15 minutes or until just tender.