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- Side Dish (1955)
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Roast Root Vegetables with Herbs
Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed root vegetables. Serve them in generous quantities with roast poultry or meat.
Ready in 50 minutes
Ingredients
- 1 kg mixed root vegetables, such as potatoes, sweet potatoes, carrots, parsnips, swede and kohlrabi
- 220 g shallots or pickling onions
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cracked black peppercorns
- few sprigs fresh thyme
- few sprigs fresh rosemary
- sprigs fresh thyme or rosemary to garnish (optional)
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Preparation method
Prep: 10 minutes | Cook: 40 minutes
*If part of a complete roast meal, the vegetables can be roasted at the same time as a joint of meat or poultry. Allow 45 minutes at 200ºC, or longer at a lower temperature, if necessary.
*Baby new vegetables can also be roasted in this dish with delicious results. For example, try new potatoes, carrots, beetroot and turnips.
*As well as root vegetables, baby squash and asparagus are also delicious roasted. Sprinkle them with herbs and a little balsamic vinegar or lemon juice.
Combining different root vegetables instead of serving roast potatoes alone provides a good mix of flavours and nutrients, including vitamin C from the potatoes and beta carotene from the carrots. Swedes are part of the brassica family, which offer cancer-fighting phytochemicals.
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