Roast vegetables

Roast vegetables


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About this recipe: Here's a super-versatile recipe for an excellent side dish. Carrots and potatoes are tossed with thyme and olive oil, then roasted to perfection. Feel free to use any other vegetables, such as pumpkin, butternut squash, red onions, sweet potatoes, courgettes or aubergines.


Serves: 4 

  • 1kg carrots, peeled and cut into 2cm chunks
  • 1 teaspoon fresh thyme
  • 5-6 potatoes, peeled and diced
  • 5 tablespoons olive oil, divided
  • salt and pepper to taste

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat the oven to 220 C / Gas 7. Grease a baking tray with 1 tablespoon olive oil.
  2. Layer the vegetables onto the prepared tray. Season with salt, pepper and thyme. Drizzle remaining olive oil onto the vegetables and toss well.
  3. Bake in preheated oven for 1 hour, stirring occasionally. Add more olive oil to prevent the vegetables from drying out, if needed.

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