Roasted roots and veg

Roasted roots and veg

By
From
Green Kitchen At Home
Makes
1 kg
Prep
40 mins
Cooking time
40 mins
Photographer
David Frenkiel

Roasted vegetables truly are one of the easiest dishes we cook at home. Often we prepare the vegetables for specific meals, but on weekends we also fill large trays with a mix of roots and vegetables that we roast and add to meals throughout the week. It’s not a precise process: we just chop roots and vegetables, tip them onto trays, drizzle with oil and salt, roast and then store in glass containers in the fridge.

We always tuck roasted roots in our #GKS Bowls but they are also amazing inside a Rye Waffle Toastie, in our Roasted Root and Frittata Muffins, with pasta or a salad.

Even though roots are essential, we often add another vegetable (like broccoli, fennel or cauliflower) for a more versatile mix. Other roots and vegetables that can be used are parsley root, beetroot, butternut squash and celeriac root.

To vary the flavouring, try a sprinkling of cinnamon for a Christmas twist, sumac, lemon and chilli for a Middle Eastern version, and rosemary and thyme for a Mediterranean flavour.

Ingredients

Quantity Ingredient
1.8kg mixed roots and vegetables, trimmed, tops and seeds removed and peeled where applicable, (e.g. sweet potato, potato, carrot, parsnip, broccoli head and stalk
4 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C and line two baking trays with parchment paper.
  2. Cut the root vegetables and trimmed broccoli stalks into bite-sized pieces and the broccoli into small florets. Spread the root vegetables and broccoli stems out on the trays, and set aside the broccoli florets. Drizzle the oil over the vegetables, season to taste with salt and pepper and toss until well coated. Bake for 25–30 minutes or until the vegetables are tender and golden, adding the broccoli florets 10 minutes through the cooking time.
  3. Remove from the oven and set aside to cool completely. Store the vegetables in the fridge in an airtight container and they will keep for about a week.
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