Rustic Roast Root Veggies
An easy recipe and a firm favourite with my family on both sides of the pond. Serve in a large bowl with spoons at a pot luck, or next to Yorkshire Puddings as part of your family's Sunday Roast. Experiment with spices and flavours to find your new favourite recipe this autumn!
The perfect side dish- roasted veggies- the ultimate crowd pleaser!
These are devoured by vegans and carnivores alike. The recipe can be adapted with whatever root veggies you find in the store.
This beautiful autumnal harvest is bringing gorgeous colourful veggies begging to be seasoned and roasted!
I served mine as part of a Sunday dinner with Lincolnshire sausages and Yorkshire Puddings for my meat-eating Dad, and a mushroom based kiev for my veggie husband and I, topped with a rich mushroom and onion gravy on the side. Delish!
Ingredients
Use whatever root veggies you see in your local market or store- I used sweet potatoes, celeriac/ celery root, potatoes, butternut squash, and parsnips. If you can find them beetroots, rainbow carrots, yams, purple potatoes, and turnips would be perfect in this dish too!
salt
pepper
brown sugar, or honey (1/2 tbsp)
olive oil
yeast flakes (vegan) or finely grated cheese such as parmesan or pecorino (1tbsp)
garlic powder (1tsp)
dried herbs (1tbsp) I prefer the taste of Italian herb mixes for this dish, but experiment and use what you prefer!
Method
Pre-heat the oven to 180C/ 350F.
Chop the vegetables into chunks and add to a large bowl. Add the other ingredients- the herbs, cheese/ yeast flakes, garlic, salt, pepper, and brown sugar or honey, and olive oil and mix with your hands or large spoons until the vegetables are covered.
Place in a single layer on greaseproof/ parchment paper and place in the oven. Cook for 40-45 minutes turning 1-2 times until the vegetables are slightly caramelised.