Roasted Vegetables

Roasted Vegetables


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An easy, colourful side dish to any Sunday roast. Use whatever seasonal vegetables you have. Most of the time I end up roasting potatoes, parsnips, carrots, red onion, red capsicum, whole garlic cloves and cherry tomatoes. At Christmas, I like to add brussel sprouts.


Serves: 6 

  • 4 potatoes, peeled and quartered
  • 1 or 2 large parsnips, peeled and cut into chunks
  • 2 carrots, peeled and cut into large chunks
  • 1 red capsicum, sliced
  • 10 or 12 brussel sprouts, halved
  • 4 -5 garlic cloves
  • 1/2 red onion, thickly sliced into rings
  • 4 tablespoons olive oil
  • pinch sea salt

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Preheat the oven to 220 degrees C.
  2. In a heavy based casserole dish, toss the prepared vegetables in olive oil. Season with sea salt.
  3. Roast for 45 minutes, tossing after 30 minutes, until golden brown and starting to caramelise.


Cut your vegetables into even sizes. The garlic and parsnips will cook quickly but they caramelise beautifully.

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Reviews (1)


Brussel sprouts need to be treated with more care than baking like this. Otherwise ok. - 21 Feb 2016

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