Roasted Root Vegetables

5 from 1 vote

Colourful roasted root vegetables with carrots, parsnips, sweet potato, beetroot, red onion and garlic. A Sunday roast or Christmas side that serves 6.

Prep Time5

Cook Time40

Total Time45

Course: Christmas, Side Dish

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Equipment

Ingredients

8 multi coloured carrots I use thin carrots but if using thicker carrots then slice into quarters
4 parsnips sliced into quarters
1 medium sweet potato sliced into wedges
3 small beetroot washed and sliced into halves
1 large red onion sliced into quarters
1 large bulb of garlic sliced down the middle
1 handful Fresh rosemary chopped
Olive oil
Salt & pepper

Instructions

Preheat the oven to 200°C fan (220°C conventional, gas 7). Prepare the vegetables as instructed above.
Place all the chopped vegetables onto a large roasting tray. Drizzle olive oil over them with a few generous pinches of salt, a pinch of pepper and the chopped rosemary.
Place in the oven for 30 minutes, then roughly turn the vegetables and place back in the oven for 10 minutes, until the edges are sticky and caramelised.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once in the oven or a pan until piping hot.

To Freeze: Freeze for up to 3 months. Defrost in the fridge, then reheat until piping hot.

Tip 1: If you need to save time, prepare these the day before you need them and store them in the fridge in an airtight container. Put them in the oven for 5-10 minutes to warm up before serving!

Tip 2: If you love spicy dishes, toss the vegetables in cumin and paprika before baking.

Tip 3: Make sure to keep an eye on the vegetables while they cook as ovens vary in temperature.

Nutrition