Roasted vegetables
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.
Ingredients
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
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Preheat the oven to 220 degrees C.
- In a heavy based casserole dish, toss the prepared vegetables in olive oil. Season with sea salt.
- Roast for 45 minutes, tossing after 30 minutes, until golden brown and starting to caramelise.
Tip:
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 & ratings
Average global rating:
(4)
Reviews in English (4)
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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