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.
This was a great success, and I will use it often. Just use what root vegetables you have and follow the very easy recipe.You can`t go wrong,and what`s more my husband said it was like having a Christmas dinner,it was so tasty and full of wonderful flavours. - 24 Aug 2011
love it, love it, love it everyone should try - 14 Dec 2012
Very nice indeed! I used an ordinary onion cut in quarters, and dried thyme. Apart from that I followed the recipe very closely. This is the first time I have roasted swedes and carrots - They came out really nice, sweet and tasty. The whole thing is highly recommended. - 16 Dec 2015