About this recipe: Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed roots. Serve them in generous quantities with roast poultry or meat, but also remember that they are delicious with vegetarian main dishes and with lightly baked fish.
The vegetables can be roasted at the same time as a joint of meat or poultry. Allow 45 minutes at 200ºC (400ºF, gas mark 6), or longer at a lower temperature, if necessary. * Baby new vegetables can also be roasted. For example, try new potatoes, carrots, beetroot and turnips. As well as root vegetables, patty pan squash and asparagus are delicious roasted. Sprinkle with herbs and a little balsamic vinegar or lemon juice. * Quartered acorn squash is good roasted with mixed root vegetables.
Combining different root vegetables instead of serving roast potatoes alone provides a good mix of flavours and nutrients: as well as vitamin C from the potatoes and beta-carotene from the carrots, swedes are part of the brassica family, which offer cancer-fighting phytochemicals. * All these vegetables provide plenty of flavour and satisfying bulk, so portions of meat can be modest. They also contribute dietary fibre.
Excellent source of vitamin A, vitamin C. Good source of folate, vitamin B1, vitamin B6, vitamin E. Useful source of niacin, potassium.