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Roasted Vegetables

Roasted VegetablesRoasted VegetablesRoasted VegetablesRoasted Vegetables

Recipe video above. Knowing how to make Roasted Vegetables well is a life essential! For best results? Don't mix root vegetables with high moisture vegetables like eggplant and zucchini. Use smashed whole garlic cloves instead of minced which just burns. Same for herbs.And roast in a moderate rather than hot oven so they have time to sweeten and caramelise evenly!I like this mix of vegetables for colour, flavour and texture. Plus (other than the onion) they roast in the same time which keeps things simple. See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.

Prep time: PT10M

Cook time: PT90M

Total time: PT100M

Rating

4.94 stars (49 reviews)

Keywords

Roasted vegetables

Ingredients

Categories

Cuisine

Steps

  1. Cutting vegetables:

    - Potatoes - Cut in half. (For large, cut into 3 or 4)

    - Carrots - Cut into 3cm / 1.2" triangles on the diagonal (see diagram in post).

    - Parsnip - Cut into 4cm / 1.5" lengths. Then cut into batons / chunks so they are roughly equal size (see diagram in post).

    - Red onion - Cut in half, then cut each half into 4 wedges. Then in cut into 3 or 4 so you get 2cm/ 0.8" squares.

    - Smashed garlic - Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays in tact.

  2. Roasting:

    - Preheat oven to 200°C / 390°F (180°C fan).

    - Onion - Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside - we add these later.

    - Other vegetables - Put all other vegetables, thyme and garlic in a separate bowl. Tear sage leaves and stems with hands, add into bowl. Toss with remaining oil, salt and pepper. Spread on a large baking tray.

    - Roasting - Roast 30 minutes. Add onion, toss vegetables. Roast for a further 1 hour, tossing halfway, until cooked through with golden edges.

    - Garnish & serve - Sprinkle with parsley and serve immediately! If you want a sauce for serving (especially if having this as a meal rather than side), I recommend Lemon Yogurt Sauce - drizzle, dollop or dip as you go.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 209 kcal
  3. Carbohydrates: 25 g
  4. Protein: 3 g
  5. Fat: 11 g
  6. Saturated Fat: 2 g
  7. Sodium: 492 mg
  8. Sugar: 4 g

Reviews