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

  • Overnight Oats

    Get ahead for the morning rush by preparing oats for breakfast the night before.

  • Easy cheesy oatcakes

    “Bosh it all in one bowl”, a nutrients-packed recipe that children enjoy making as well as eating.

  • Coconut Carrots Bake Cake

    A recipe from Lucy Upton, The Children’s Dietitian, and her sister Amy, these bars can be served for breakfast or as a snack and would be great for a bake sale.

  • Granny’s Pie

    A quick and easy way to add the “wow” factor to a pie and Jen’s Granny’s version of “fish and chips”.

  • Coronation Chicken

    Great as a sandwich filler or served with jacket potatoes and even better when enjoyed at a party!

  • ALISON’S NO-BAKE FLAPJACKS

    Flapjacks are a great go-to snack and if you’re short of time or want to save some energy (yours and your fuel bill…) you don’t even have to bake them.

**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!