A lovely apple vinaigrette makes the fresh beetroot, avocado and apples in this gorgeous salad come alive. This is a fun salad to serve guests arranged and layered on serving plates.
I love roasting purple sprouting broccoli so that the edges get a bit crunchy and the stalks are still firm.
I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper and minced garlic. A squeeze of lemon juice before serving seals the deal.
Made this vegetable casserole up myself because all these ingredients needed to be used up in my kitchen.
Couscous is the national dish of Morocco, and this authentic-tasting version, with roasted vegetables and hot sauce, will transport you there.
This is a hearty soup, which is packed full of goodness. The fruit and vegetable count is pretty high and will count towards your five a day. Roast beetroots are simmered with butter beans, seafood sticks and an array of vegetables in a tomato soup base. Enjoy on the cold winter days/nights.
A robustly flavoured salad, which goes well as a starter or a side dish. Roasted carrots are tossed with flaked almonds, dried cranberries, rocket and Danish blue cheese in a honey-cider vinegar dressing.
Fluffy couscous with loads of roasted veggies. Dressed with olive oil and balsamic vinegar. A delightful vegetarian dish.
This is a delicious vegetable salad that's colourful as well as flavourful.
Roasted asparagus, red pepper, mushrooms, tomato and lots of garlic are tossed with pasta and olive tapenade.
Pumpkin and sweet potatoes are roasted with a blend of spices, then puréed and combined with chicken stock for a smooth and luscious soup. Garnish with diced bacon, crème fraîche, yoghurt or basil leaves.
Caramelised roasted vegetables made with an apple-infused white wine sauce. A gorgeous side to any roast dinner.
Beetroot was my sworn enemy until I tried it like this; it's a great way to use any root vegetables. I think the beetroot adds a beautiful red colour to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnip, swede or any similar vegetable; be creative!
Cauliflower is delicious roasted, especially with a bit of garlic and rosemary. This is an easy side, nice for when cauliflower is in season.
This side dish has the perfect balance of flavours and textures. Earthy beetroots, sweet apples and fragrant fennel are tossed with a honey mustard dressing, then roasted to perfection. It's great with roasted chicken, turkey or pork. Try it at your next Sunday lunch or Christmas dinner.
A super-tasty winter vegetable dish. It's made by tossing together turnips, parsnips, carrots, sweet potatoes and swedes in a apple juice-white wine syrup, then roasting them to perfection. The resulting dish is wholesome and hearty. Serve it as a side for Sunday lunch or Christmas dinner.
This side dish is simple and delicious. The best part is that it can be prepped ahead of time. Swedes, parsnips and carrots are coated in olive oil, roasted to perfection, then tossed with fresh parsley. It goes particularly well with roast meats. Try this at your next Sunday lunch or Christmas dinner.
This dish has the perfect combination of vegetables. Butternut squash, carrots, sweet potato, swede, parsnips and turnips are tossed in a seasoned olive oil. They are then roasted to perfection. This dish goes particularly well with roasted meats. Why not try it at your next Sunday lunch or Christmas dinner?
Can be served as either a side or a warm starter. Indulge with the finest balsamic vinegar you can find, and enjoy!
This is a really basic way to roast peppers for use in any recipe. Choose any colour peppers you like, or use a variety of colours. It's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic to serve with feta cheese on crunchy toast.