• 2 parsnips
  • 1 beetroot
  • 2 carrots
  • 50ml rapeseed oil
  • 1/4 tsp paprika
  • 1/4 tsp ground cumin
  • 1 tsp salt flakes
1. Preheat the oven to 200°C. Wash and peel the root vegetables. Using a peeler or a mandolin, thinly slice the vegetables into strips taking care of your fingers! Set aside on a plate with kitchen towel to absorb any excess water.

2. In a bowl, mix the salt, spices and oil and then toss the vegetables through making sure all the vegetables are properly covered. Place the vegetables into a large baking tray and put in the base of the oven. Roast for 15 minutes until golden. Remove from the oven and set aside to crisp up. 

3. Serve with drinks in an ANTA porridge bowl

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