Roasted vegetables

Roasted vegetables


11 people made this

About this recipe: An easy, colourful side dish to any Sunday roast. Use whatever seasonal vegetebles you have. Most of the time I end up roasting potatoes, parsnips, carrots, red onion, red peppers, whole garlic cloves and cherry tomatoes. At Christmas, I like to add brussel sprouts.

Ita County Antrim, Northern Ireland, UK

Serves: 6 

  • 4 potatoes, peeled and quartered
  • 1 or 2 large parsnips, peeled and cut into chunks
  • 2 carrots, peeled and cut into large chunks
  • 1 red pepper, sliced
  • 10 or 12 brussel sprouts, halved
  • 4 -5 garlic cloves
  • 1/2 red onion, thickly sliced into rings
  • 4 tablespoons olive oil
  • Pinch sea salt

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat the oven to 220 degrees C.
  2. In a heavy based casserole dish, toss the prepared vegetables in olive oil. Season with sea salt.
  3. Roast for 45 minutes, tossing after 30 minutes, until golden brown and starting to caramelise.


Cut your vegetables into even sizes. The garlic and parsnips will cook quickly but they caramelise beautifully.

For extra flavour:

Crumble some feta cheese over the top before serving.

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Reviews (3)


Absolutely fab-added sprouts and butternut squash. Great colour. - 02 Nov 2013


Easily adaptable to whatever you have/whatever you're making. I use this as a base recipe for my veg when I do a roast chicken dinner. I usually use potato, carrots, onion, parsnip, celery, whole garlic cloves and leeks. I add lots of salt, pepper and herbs and I use some of the juices from the roast chicken instead of oil - it's gorgeous, try it! P.S. If using leeks don't add them until about 20 minutes in otherwise they'll burn. - 07 Mar 2016


I used this recipe loosely to make it into a sandwich, adding hummus. - 17 Feb 2016

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