Not so much a recipe as a reminder that roasted vegetables aren’t limited to potatoes and don’t have to appear alongside Sunday lunch!  We’re really talking about winter, root veg here – carrots, parsnips, beetroot, butternut squash, leeks and onions – and you can adapt this depending on which you have to hand, what’s in season (vegetables in season tend to be cheaper), and what herbs and spices you choose to add.  As a result, it is never the same twice!

Roasting is a very forgiving way to cook winter veg (it takes a lot to overcook them to the point that they’re too caramelised (burnt) to eat and it brings out their natural sweetness. 

Any leftovers are delicious as the base for a salad, but they won’t be as crisp. 

Serves 4.

Ingridients

  • About 1kg of vegetables, peeled and chopped to roughly the same size.  The bigger the pieces, the longer they will take to cook.
  • Olive oil
  • 2 tsp of chopped herbs (such as rosemary and thyme) or spices (such as cumin, coriander or smoked paprika)

 Method

1. Pre-heat the oven to 220C.

2. Put the prepared veg in a baking dish big enough to hold the veg in a single layer – otherwise the ones underneath will steam; there’s nothing wrong with that, they’ll just taste different and have a different texture!

3. Season with salt (if using) and pepper and add the herbs and spices, if using.

4. Pour over enough olive oil to lightly coat everything.

5. Roast for 30-40 minutes or until fully cooked and starting to colour.  You do not want them to burn as they then become bitter.  Stir the tin periodically to ensure everything’s evenly roasted. 

Team Tip: unpeeled garlic cloves are also nice in this but warn people they want to suck out the soft insides and not eat the papery peel!

More Recipes

  • Sesame free hummus

    It’s easy to leave sesame (in the form of tahini) out of hummus and still have a really delicious, easy dip. This is one of our favourites!

  • Baked jacket potatoes

    Not so much of a recipe as a reminder not to forget about the humble British spud when you are planning what to feed your family. Potatoes are so versatile, packed with vitamin C and fibre and relatively inexpensive. They’re a great alternative to gluten-free pasta and rice.

  • Apples and raisins baked in apple juice

    Nick, Jen’s husband, does not have good memories of “baked apples” from his childhood but he’s happy that this recipe is a regular in their house.

  • Rice Pudding

    Find comfort in a bowl with this old-fashioned pudding, especially when it is cold outside. You do need to use short-grain rice and take it out of the oven before all the milk has absorbed, so that it is still creamy.

  • Beetroot Soup

    Beetroot soup is a fabulous colour as well as being nutritious and delicious. Blend everything together before serving if you prefer smooth soup.

  • Mince Pies

    Mince pies are Jen’s FAVOURITE Christmas food! This is her quick hack if you don’t have the ingredients (or time!) to make your own from scratch – just use shop-bought pastry and a jar of mincemeat.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

Join our mailing list

Join our mailing list

Subscribe To Our Newsletter to receive the latest news and updates from our team.

Age of person with allergies

You have Successfully Subscribed!

Subscribe to our Newsletter

Subscribe to our Newsletter

 

Join our mailing list to receive the latest news and updates from our team.

Once you’ve signed up you’ll receive a welcome email from us. If it doesn’t appear in your inbox then please check all your email folders including “spam”.

GDPR and Privacy Policy

Allergies interested in (tick as many as apply)

GDPR

You have Successfully Subscribed!