Oven Roasted Winter Vegetables
A quick and simple side dish of roasted and lightly caramelised potatoes, carrots and parsnips. An utterly moreish side dish, which takes only around 5 minutes to prepare but benefits form a decent length of ttime in the oven. This helps to both concentrate and sweeten the flavours, as well as creating a crispy exterior which complements the soft centre of the vegetables beautifully.
Where is this recipe from?
Roasting winter vegetables is not a new idea and there are many very similar recipes, if you search. This one is very slightly adapted from a recipe by Recipe Tin Eats. See here for the original recipe. Nagi recommends a longer cook at a slightly lower oven temperature than most recipes. I can confirm that this is absolutely the best way to guarantee sweet, soft centres and beautifully seasoned crispy exteriors.
What is the best way to serve these amazing vegetables?
Serve as a side dish – delicious with roast meats, sausages, fish – anything really. Also excellent served through a casserole. Alternatively, serve as is with a dressed crispy salad.
How to make Oven Roasted Winter Vegetables
Collect all your ingredients together:
For the vegetables –
- new potatoes, quartered or halved
- parsnips, washed, trimmed and choppedcarrots, washed, trimmed and chopped
- olive oil
- fine salt
- freshly ground black pepper
- sprigs of fresh thyme
- red onion, peeled and chopped
Optional extras –
- cloves of garlic, skin on and smashed.
- fresh sage leaves
Other vegetables which could be added and take the same length of time to cook –
- chopped swede, turnip or sweet potato
How to make these fabulous vegetables:
- Prepare the vegetables:
- potatoes – washed and halved or quartered. Make sure they are as similar size as possible.
- parsnips – washed, trimmed and chopped into roughly 4cm x 2 cm batons
- carrots – washed, trimmed and chopped into roughly 4cm triangles
- garlic – skin on and bashed. You can use a meat tenderiser, rolling pin or flat side of a knife blade. Do not be tempted to peel and crush the garlic – it will burn during the long cooking process.
- Mix the olive oil, salt and pepper in a large bowl and tip in the vegetables, thyme (and sage, if using). Toss numerous times to ensure all the vegetables are covered.
- Scatter onto a baking tray and cook in the oven for 45 minutes, stirring half-way through.
- Meanwhile prepare the onion and toss in the remaining oil left in the mixing bowl.
- After 45 minutes, add the onion to the baking tray. Toss and cook for a further 45 minutes.
- Test the vegetables for doneness. They should be soft in the centre and lightly caramelised on the outside. Remove the thyme and serve.
Ingredients 
1 Oil, s&P 
2 Toss 
3 Bake 45 mins 
4 Onion 
5 Add onion, bake 45 mins 
6 Serve
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Oven Roasted Winter Vegetables
A quick and simple side dish of roasted and lightly caramelised potatoes, carrots and parsnips. An utterly moreish side dish, which takes only around 5 minutes to prepare but benefits form a decent length of ttime in the oven. This helps to both concentrate and sweeten the flavours, as well as creating a crispy exterior which complements the soft centre of the vegetables beautifully.
Ingredients
For the vegetables –
- 750g new potatoes, quartered or halved, depending on size
- 400g parsnips, washed, trimmed and chopped into roughly 4cm x 2 cm batons
- 400g carrots, washed, trimmed and chopped into roughly 4cm triangles
- 4 tablespoons olive oil
- ¼ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- few sprigs of fresh thyme
- 1 red onion, peeled and chopped, roughly 2cm x 2cm pieces
Optional extras –
- 5 – 6 cloves of garlic, skin on and smashed
- fresh sage leaves
Other vegetables which could be added and take the same length of time to cook –
- chopped swede, turnip or sweet potato
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat the oven to 200°C/400°F/Gas 6 (fan 180°C)
-
Prepare the vegetables:
– potatoes – washed and halved or quartered. Make sure they are as similar size as possible.
– parsnips – washed, trimmed and chopped into roughly 4cm x 2 cm batons
– carrots – washed, trimmed and chopped into roughly 4cm triangles
– garlic – skin on and bashed. You can use a meat tenderiser, rolling pin or flat side of a knife blade. Do not be tempted to peel and crush the garlic – it will burn during the long cooking process.
-
Mix the olive oil, salt and pepper in a large bowl and tip in the vegetables, thyme (and sage, if using). Toss numerous times to ensure all the vegetables are covered.
-
Scatter onto a baking tray and cook in the oven for 45 minutes, stirring half-way through.
-
Meanwhile prepare the onion and toss in the remaining oil left in the mixing bowl.
-
After 45 minutes, add the onion to the baking tray. Toss and cook for a further 45 minutes.
-
Test the vegetables for doneness. They should be soft in the centre and lightly caramelised on the outside. Remove the thyme/sage and serve.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- mixing bowl
- baking tray
Where is this recipe from?
Roasting winter vegetables is not a new idea and there are many very similar recipes, if you search. This one is very slightly adapted from a recipe by Recipe Tin Eats. See here for the original recipe. Nagi recommends a longer cook at a slightly lower oven temperature than most recipes. I can confirm that this is absolutely the best way to guarantee sweet, soft centres and beautifully seasoned crispy exteriors.
Beef Casserole
