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.
Cut your vegetables into even sizes. The garlic and parsnips will cook quickly but they caramelise beautifully.
Brussel sprouts need to be treated with more care than baking like this. Otherwise ok. - 21 Feb 2016
Absolutely fab-added sprouts and butternut squash. Great colour. - 02 Nov 2013 (Review from Allrecipes UK & Ireland)
Easily adaptable to whatever you have/whatever you're making. I use this as a base recipe for my veg when I do a roast chicken dinner. I usually use potato, carrots, onion, parsnip, celery, whole garlic cloves and leeks. I add lots of salt, pepper and herbs and I use some of the juices from the roast chicken instead of oil - it's gorgeous, try it! P.S. If using leeks don't add them until about 20 minutes in otherwise they'll burn. - 07 Mar 2016 (Review from Allrecipes UK & Ireland)