Mixed roasted vegetables

    (260)
    1 hour 55 min

    This colourful dish has the perfect blend of veggies. It is simple to prepare and can be served as a side dish, salad or light meal. Feel free to use whatever vegetables and herbs you have on hand.


    1 person made this

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil, divided
    • 1 large sweet potato, peeled and cubed
    • 1 large parsnip, peeled and cubed
    • 140g baby carrots
    • 1 courgette, sliced
    • 1 bunch fresh asparagus, trimmed and sliced into 3cm pieces
    • 100g roasted red peppers, sliced into 3cm pieces
    • 2 cloves garlic, minced
    • 10g chopped fresh basil
    • 1/2 teaspoon coarse sea salt, or to taste
    • 1/2 teaspoon freshly ground black pepper

    Method
    Prep:25min  ›  Cook:1hr  ›  Extra time:30min  ›  Ready in:1hr55min 

    1. Preheat oven to 220C / Gas 7. Grease 2 baking trays with 1 tablespoon olive oil.
    2. Place the sweet potatoes, parsnips and carrots onto the baking trays. Bake in the preheated oven for 30 minutes, then add the courgette and asparagus; drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven and allow to cool for 30 minutes on the baking tray.
    3. Toss the roasted peppers together with the garlic, basil, salt and pepper in a large bowl until combined. Add the roasted vegetables and toss to mix. Serve at room temperature or cold.

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    Reviews & ratings
    Average global rating:
    (260)

    Reviews in English (155)

    by
    288

    I think roasted vegetables are the best! Here's the variety I used: sweet potato, white potato, red onion, carrot, zucchini. I tossed the first four vegetables in a large bowl until coated with the olive oil and then placed in the baking pan. Roasted them about 20 minutes and then added the zucchini chunks that were marinated in a small amount of balsamic vinegar, s&p and basil. Roasted about 20 minutes more.  -  19 Dec 2009  (Review from Allrecipes US | Canada)

    by
    102

    This recipe turned out very well. We made it as an accompaniment to salmon, and the combo was delicious. We especially loved the roasted yams. Everything fit on a single baking sheet, so we just used the one. Our vegetables started burning pretty early, so I reduced the temp to 400 degrees and stirred the veggies, and that worked for us. After cooking we couldn't wait to try it, so we skipped the 30 minutes of cooling time. We wanted to eat the veggies hot, so that worked for us. We'll definitely make this one again. Would live to try it on the grill like everyone else did.  -  04 Oct 2008  (Review from Allrecipes US | Canada)

    by
    93

    Fantastic! I used the vegetables that I had on hand and I marinated them for a couple of hours and placed them on the grill instead of roasting them - wonderful! so good!  -  02 Oct 2008  (Review from Allrecipes US | Canada)

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