Roast root vegetables with herbs

    55 min

    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.

    280 people made this

    Serves: 4 

    • 1 kg (2¼ lb) root vegetables, such as potatoes, sweet potatoes, carrots, parsnips, swede and kohlrabi
    • 225 g (8 oz) shallots or pickling onions
    • 2 tbsp extra virgin olive oil
    • 1 tsp coarse sea salt
    • 1 tsp cracked black peppercorns
    • few sprigs of fresh thyme
    • few sprigs of fresh rosemary
    • sprigs of fresh thyme or rosemary to garnish (optional)

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 220ºC (425ºF, gas mark 7). Scrub or peel the vegetables, according to type and your taste. Halve or quarter large potatoes. Cut large carrots or parsnips in half lengthways, then cut the pieces across in half again. Cut swede or kohlrabi into large chunks (about the same size as the potatoes). Leave shallots or onions whole.
    2. Place the vegetables in a saucepan and pour in enough boiling water to cover them. Bring back to the boil, then reduce the heat and simmer for 5–7 minutes or until the vegetables are lightly cooked, but not yet tender.
    3. Drain the vegetables and place them in a roasting tin. Brush with the oil and sprinkle with the salt and peppercorns. Add the herb sprigs to the tin and place in the oven.
    4. Roast for 30–35 minutes or until the vegetables are golden brown, crisp and tender. Turn the vegetables over halfway through the cooking. Serve hot, garnished with sprigs of thyme or rosemary, if liked.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    Excellent source of vitamin A, vitamin C. Good source of folate, vitamin B1, vitamin B6, vitamin E. Useful source of niacin, potassium.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    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