I love roasting purple sprouting broccoli so that the edges get a bit crunchy and the stalks are still firm.
Made this vegetable casserole up myself because all these ingredients needed to be used up in my kitchen.
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.
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.
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?
Couscous is the national dish of Morocco, and this authentic-tasting version, with roasted vegetables and hot sauce, will transport you there.
Cauliflower is delicious roasted, especially with a bit of garlic and rosemary. This is an easy side, nice for when cauliflower is in season.
Roasted asparagus, red pepper, mushrooms, tomato and lots of garlic are tossed with pasta and olive tapenade.
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.
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.