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.
Cut your vegetables into even sizes. The garlic and parsnips will cook quickly but they caramelise beautifully.
Crumble some feta cheese over the top before serving.
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