Roasted vegetables

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4-6 potatoes.

4-6 carrots.

2 parsnips.

1 swede.

1 courgette.

1 red pepper.

1 bulb fennel.

2 onions, peeled.

1 butternut squash, peeled and de-seeded.

2 cloves garlic, peeled and chopped.

4-6 sprigs rosemary.

4-6 sprigs thyme.

4-6 tablespoons olive oil.

1 teaspoon ground black pepper.

1 teaspoon salt.


Peel the potatoes, carrots, parsnips and swede then chop into different fork-sized pieces.

Place the root vegetables in a pan of cold, salted water, bring to the boil and simmer for 2-5 minutes before draining.

Meanwhile, trim and chop the courgette, pepper, fennel, onions and butternut squash into a variety of fork-sized pieces.

Peel the garlic, strip the leaves from the rosemary and thyme and chop.

Mix all the ingredients plus oil, ground black pepper and salt in a large foil-lined roasting tray.

Cook in a pre-heated oven 200C, Gas 6 for 30 minutes before gently turning over and returning to the oven until all is cooked (at least another 30 minutes).

My Tips:

Ideally, some of the vegetables will be browning and caramelising on the edges by the time the remainder is cooked.

Vary the ingredients by adding: chopped tomatoes; nuggets of chorizo; different vegetables; a little chilli; balsamic vinegar etc.

Portions will freeze well and reheat in the microwave.

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© 2024 - Penny Melville-Brown
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