Simple Roasted Vegetables

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Ingredients:

Hard vegetables: all peeled and chopped.

2 potatoes.

1 swede.

2 parsnips.

1 turnip.

4 carrots.

 

Softer vegetables:

2 onions, peeled and diced.

3 tomatoes, quartered.

A handful of dried tomatoes, chopped and soaked in a little water.

4 cloves garlic, peeled and chopped.

3 sticks celery, peeled and chopped.

3 peppers, de-seeded and chopped.

1 bulb fennel, chopped.

1 butternut squash, peeled, de-seeded and chopped.

1 heaped tablespoon thyme leaves.

1 heaped tablespoon chopped rosemary leaves.

Olive oil.

Salt and pepper.

Method:

Cut the vegetables to about fork-size – not tiny pieces nor great lumps!

Put the peeled hard vegetables in a pan, just covered in cold water, and simmer for about 5 minutes.   Drain.

Meanwhile, line a deep roasting tin with foil (to save on washing up) and mix in all the softer prepared vegetables with a tablespoon or so of oil, herbs and a good seasoning of salt and pepper.

Mix the parboiled vegetables and place on top of the roasting pan, seasoning again.

Drizzle over with a little more olive oil .

Cook Gas 4 for about 45 minutes before mixing again and returning to the oven for about 30 minutes.

Cooking times are flexible as it depends on the size of the pieces– test them with a knife.

My Tips:

By my reckoning this would give you about half the different plant foods you need a week in one dish so some greens on other days plus fruit should about meet the target.   Freeze portions of the roast veg for future weeks so they are half done too!   You can vary the herbs and vegetables according to season and to ring the changes.

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© 2022 - Penny Melville-Brown
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