Roasted vegetables seems like such a simple concept that it is perhaps questionable if it requires a recipe. Certainly, I always like some roast parsnips with my Sunday dinner and it is easy enough to chuck some in with the potatoes as they roast. On occasions, I roast carrots in foil parcels with a little oil and some five spice and that makes a nice change from just boiled. However, a whole dish of roasted mixed vegetables is such a simple delight that I strongly recommend making it part of any roast dinner. Tasty and so easy to cook along with the potatoes and centrepiece that dinner practically cooks itself.
The other great thing about roasted vegetables is that it changes subtly with the seasons. Where in the depths of winter it might be carrots, parsnips and swede, in the autumn it could be carrots, butternut squash, sweet potato and red pepper. Not only does the flavour change to perfectly match the season but it is a great way to use seasonal vegetables.
We love beetroot in our house and it is great to add this to the mix too. We grow yellow beetroot and this is particularly handy as it has all the flavour but doesn't stain the rest of the vegetables. However, purple beetroot has more beneficial nutrients in it and tastes great so we often roast that too and enjoy its colourful affects.
Should you ever make more than you need, then roasted vegetables make a tasty basis of homemade soup too so there is no need to let them go to waste.
Anyway, here's my recipe for roasted vegetables but you'll see it is suitably vague to allow for flexibility. Throw in what you have to hand and enjoy the changing seasonal flavours.
Suitable vegetables e.g.
Carrots, parsnips, beetroot, butternut squash,
2 cloves of garlic
A dash of Balsamic vinegar
A drizzle of olive oil
A pinch of Chinese five spice powder
Salt & Pepper
Preheat oven to 190°C. Peel and prepare the vegetables, cutting them into chunks. Put them into a suitable oven-proof container and add the garlic, vinegar, olive oil and seasoning. Stir well to ensure all the vegetables are evenly coated in oil. Cover the dish with foil then roast in the oven for 1 hour.