Roast vegetables are one of those dishes that can be done when a) you’re out of ideas for dinner, b) you want something healthy but it’s way to grey and cold for salad, and c) you have some forgotten veggies in the fridge that need using up. Whilst I’m providing you with something of a recipe here, it doesn’t really matter if you have more carrots left and less potatoes, you have shallots instead of red onions or you don’t have any beetroot in the house. Baking is an exact science, roast vegetables absolutely isn’t. As long as you can fill a tray, have some sort of variety, and cut the veggies in roughly equal sizes, you will have a filling dinner.

 

Here's what you'll need...

  • 2 large parsnips
  • 2 large carrots
  • 4-5 medium red onions
  • 4-5 medium beetroots
  • 100-150g new potatoes
  • 1 small or ½ large celeriac
  • 1 small bunch fresh thyme
  • 1 small bunch fresh rosemary
  • 2tbsp olive oil
  • Salt and pepper for seasoning

 

Email this article

You can choose to receive this article by email, or print the page now

  • 1

    Preheat your oven to 200C and cut the carrots, beetroots, parsnips, celeriac and potatoes into roughly 2-3cm chunks.

  • 2

    Quarter the onions. You can leave the skin on (it will fall off after baking) or peel them according to your own preference. Flatten the garlic cloves with the back of a large knife.

  • 3

    Put all the vegetables onto a large baking tray and add the oil. Mix it all together to coat the vegetables with the oil.

  • 4

    Season with salt and pepper. Pull off the leaves of the thyme and rosemary sprigs and add to the vegetables.

  • 5

    Mix everything together again with your hands. Put the tray into the oven and set your timer for 40 minutes.

  • 6

    Stir the vegetable once after around 20 minutes. They will be ready once they’re tender but still have a little bit of crunch.

 
Recommended by 0

By Carole Poirot on 09.01.19

Guest Contributor

Leave a Reply