Collection: Coffee & Tea

• 2 parsnips (peeled & chopped) / 2根欧防风（去皮切块）
• 300g Brussels sprouts (trimmed & halved) / 300克抱子甘蓝（去根切半）
• 1 fennel bulb (cut into wedges) / 1个茴香头（切楔形）
• 2 beetroots (peeled & cubed) / 2个甜菜（去皮切块）
• 3 carrots (peeled & sliced) / 3根胡萝卜（去皮切片）
• 3 medium potatoes (peeled & cubed) / 3个中等土豆（去皮切块）
• 300 g pumpkin (peeled & cubed) / 300 克南瓜（去皮切块）
• 3 tbsp olive oil / 3 汤匙橄榄油
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried) / 1汤匙新鲜迷迭香（切碎）或1茶匙干迷迭香
• 1 tsp fresh thyme leaves (or ½ tsp dried) / 1茶匙新鲜百里香叶（或½茶匙干百里香）
• Salt & black pepper to taste / 适量盐与黑胡椒

① Pre-heat your oven to 200 °C (≈400 °F), or if using an air-fryer: preheat to ≈ 180-200 °C.

预热烤箱至 200 °C（约400 °F），若用空气炸锅则预热至约 180-200 °C。

② Cut all vegetables into even-sized
pieces so they cook uniformly.

将所有蔬菜切成大小相近的块，以便均匀加热。

③ In a large bowl, toss all the vegetables with olive oil, rosemary, thyme, salt and pepper.

在大碗中将蔬菜与橄榄油、迷迭香、百里香、盐与胡椒拌匀。

Oven method: Spread the veggies in a single layer on a baking tray and roast for approx.25-30 minutes, turning halfway until tender and golden.

烤箱方法：将蔬菜均匀平铺于烤盘，烘烤约25-30分钟，中途翻面一次至蔬菜软熟且边缘微金黄。

Air-fryer method: Place vegetables in the basket in a single layer (or in two batches if needed). Cook for ~15-20 minutes, shaking or turning at ~7-10 minutes, until tender and caramelised.

空气炸锅方法：将蔬菜平铺或分两批放入炸篮，中途约7-10分钟翻动一次，烹至约 15-20分钟，直至软熟且略带焦糖色。

④ Once cooked, transfer to a warm serving dish and serve immediately as a festive side.

烹熟后盛入暖盘立即上桌，作为节日配菜享用。

Don’t overcrowd the tray or basket — the air needs to circulate for browning.

拥挤会造成蒸汽积聚，影响酥脆效果。

Root veggies (like beetroot, parsnip, potato, pumpkin) take slightly longer, so cut into smaller pieces or start them slightly earlier.

根茎类蔬菜（甜菜、欧防风、土豆、南瓜）熟化相对慢，可切小块或稍早放入烤。

You can garnish with a sprinkle of fresh parsley or a drizzle of balsamic glaze for added festive flair.

可撒上少许新鲜欧芹或淋一点香醋汁增添节日亮点。