Nothing is nicer on a chilly day than a piping hot serving of roast veg. It is one of the simplest ways to cook vegetables: just chop, toss in a bit of oil and pop in a very hot oven.
You can use pretty much any combination of root vegetables like potatoes, sweet potatoes, swedes, carrots, parsnips and beetroot, squash, mushrooms and Brussels sprouts. Add some cauliflower, broccoli, kale or baby gem lettuce and you have a nutritious “rainbow” meal.
Put the firmest, driest veg, like swedes, potatoes and parsnips in the oven first. Add tender veg like mushrooms or broccoli a bit later so they don’t overcook and get mushy.
- Heat oven to 200C/fan 180C.
- Pour 3-4 tbsp olive or coconut oil into
a roasting tin and put in the oven a few minutes to heat
- Scatter and roll the vegetables in the oil and season with salt and pepper
- Add a few sprigs of fresh rosemary and thyme, or sprinkle with dried mixed herbs
- Drizzle with another 2 tbsp oil
- Roast the vegetables for 45-55 mins until tender and golden brown
Change up the feel of the dish by adding different dressings and spices. You can season with balsamic vinegar, BBQ sauce, mustard or almost anything you like. One of my favourite toppings is to drizzle with tahini, squeeze over some lemon juice and add a touch of hot sauce.
Share your favourite roast veggie combo + topping in the comments!
Photo: Christopher Hirsheimer