Cooking Basics: Roasted Root Vegetables.

So you learnt to roast a chicken with us last week and it’s time to add some delicious roasted root vegetables and be on your way to a full roast dinner. Just like our roast chicken recipe, let’s keep things simple to start with. Once you are comfortable with the basics, we can add fancy herbs and spices.

How to cook Roasted Root Vegetables

Prep time – 10 minutes

Cook time – 30 minutes

Ingredients

  • 5 Large Carrots
  • 4 Large Parsnips
  • Salt and Pepper
  • Olive Oil

Instructions

  • Preheat oven to gas mark 6 (180c).
  • Peel all the veg and cut into evenly sized chunks.
  • Rinse the veg under cool running water and spread evenly into a baking tin.
  • Drizzle with olive oil and season with salt and pepper.
  • Bake in the oven for 30 minutes until soft and golden brown.
  • Serve and enjoy!
Cooking Basics: Roasted Root Vegetables.

Cooking Basics: Roasted Root Vegetables.

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 5 Large Carrots
  • 4 Large Parsnips
  • Salt and Pepper
  • Olive Oil

Instructions

  1. Preheat oven to gas mark 6 (180c).
  2. Peel all the veg and cut into evenly sized chunks.
  3. Rinse the veg under cool running water and spread evenly into a baking tin.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Bake in the oven for 30 minutes until soft and golden brown.
  6. Serve and enjoy!

Cooking Basics: Roasted Root Vegetables.

Other root vegetables to consider roasting; onions, sweet potatoes, beetroots, fennel or maybe celeriac? Consider the meat that will be the centrepiece of your roast dinner and which vegetable will best complement it. Chicken with roast potatoes and carrots? Beef with roast beetroot or fennel? Turkey with roast sweet potatoes?

You could always leave the meat out altogether and go full roast vegetable dinner if you prefer?!

Did you like this recipe? You can find more easy-to-follow recipes on our Pinterest account found here.

Cooking Basics: Roasted Root Vegetables.

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