Roasted Vegetables
why make this recipe
Roasted vegetables are a delicious and healthy side dish that brings out the natural sweetness of the veggies. This recipe is simple, quick to prepare, and packed with flavor. It’s perfect for any meal, can be customized to suit your tastes, and makes use of seasonal produce.
how to make Roasted Vegetables
Ingredients:
- 400g / 14oz small potatoes (skin on, about 10)
- 2 medium/large carrots (peeled)
- 1 large parsnip (250g / 8oz, peeled)
- 1 large red onion (200g / 7oz, peeled)
- 5 garlic cloves (smashed)
- 5 thyme sprigs
- 3 sage sprigs
- 4 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley (finely chopped)
Directions:
Cutting vegetables:
Start by preheating your oven to 200°C (400°F). While it’s heating, wash the potatoes and chop them into halves or quarters if they are larger. Peel the carrots and parsnip, then cut them into bite-sized pieces. Peel the red onion and slice it into wedges. Smash the garlic cloves to release their flavor.
Roasting:
In a large bowl, combine all the chopped vegetables. Add the smashed garlic, thyme, and sage. Drizzle the olive oil over the vegetables and sprinkle with salt and black pepper. Toss everything together until the vegetables are well coated. Spread the mixture on a baking sheet in a single layer. Roast in the oven for about 30-40 minutes, stirring halfway through, until they are tender and golden brown. Once done, sprinkle with parsley before serving.
how to serve Roasted Vegetables
You can serve roasted vegetables as a side dish with any main course like chicken, fish, or pasta. They can also be added to salads, grain bowls, or enjoyed on their own. For an extra touch, drizzle some balsamic glaze or sprinkle with Parmesan cheese before serving.
how to store Roasted Vegetables
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place them in the oven for a few minutes or microwave them until warmed through.
tips to make Roasted Vegetables
- Cut the vegetables into even sizes to ensure they cook evenly.
- Try using seasonal vegetables for different flavors and textures.
- Feel free to add your favorite herbs, like rosemary or oregano, for more variety.
- Don’t overcrowd the baking sheet; this helps them roast rather than steam.
variation
You can easily change up this recipe by using different vegetables such as bell peppers, zucchini, or broccoli. Try adding spices like paprika or curry powder for extra flavor.
FAQs
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but they might release more moisture, so adjust roasting time accordingly.
What can I do with leftovers?
Leftover roasted vegetables are great in salads, sandwiches, or blended into soups.
Can I make this recipe ahead of time?
Yes, you can prepare and chop the vegetables a day ahead. Store them in the fridge and roast them on the day you need them for freshness.
Roasted Vegetables
Ingredients
Vegetables
- 400 g small potatoes (skin on, about 10)
- 2 medium/large carrots (peeled)
- 1 large parsnip (250g / 8oz, peeled)
- 1 large red onion (200g / 7oz, peeled)
- 5 cloves garlic (smashed)
- 5 sprigs thyme
- 3 sprigs sage
Seasoning and Oil
- 4 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley (finely chopped) for garnish
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Wash the potatoes and chop them into halves or quarters if they are larger.
- Peel the carrots and parsnip, then cut them into bite-sized pieces.
- Peel the red onion and slice it into wedges.
- Smash the garlic cloves to release their flavor.
Roasting
- In a large bowl, combine all the chopped vegetables.
- Add the smashed garlic, thyme, and sage.
- Drizzle the olive oil over the vegetables and sprinkle with salt and black pepper.
- Toss everything together until the vegetables are well coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for about 30-40 minutes, stirring halfway through, until tender and golden brown.
- Once done, sprinkle with parsley before serving.
