Up until about a year ago, we tended to only have roast veg with a Sunday roast or at Christmas…don’t ask why…I can’t answer!! Then last April we picked up the food magazine from the local Co-op and there was a recipe for a spring potato salad…it’s delicious. There are new potatoes, asparagus, and spring onions which are all cooked in the oven, and then sliced sugar snap peas and crumbled feta are added after, along with a yogurt dressing. We have made it a few times, but it gave me the idea of roasting more than just the usual potatoes and root veg, which I’ve now cooked a few times since.
Roast veg is a great side dish to have with fish, chicken, pork, meat….the choice is yours. Try it with or without potatoes – sometimes it’s nice to have a baked potato, mash, or simply boiled potatoes!
So, let’s get choosing the veg you fancy and get cooking!!
Tips
- The selection of vegetables you want to roast is entirely up to you!
- Just bear in mind that some vegetables won’t need to be roasted for the full 35 minutes – potatoes are best to be parboiled (see tip below) and cooked for the full amount of time. Root vegetables, leeks, onions, and peppers also need the full cooking time.
- If including vegetables like broccoli, asparagus, green beans, spring onions, sugar snap peas, I’d suggest the following timings:
- broccoli – 20 minutes
- asparagus, green beans, sugar snap peas, spring onions – 15 minutes
- Potatoes – I’d suggest that you parboil them first in boiling salted water for 3-8 minutes depending on the type of potatoes. For baby potatoes – slice in half and parboil for 3 minutes. For potatoes like Maris Piper, Rooster, and King Edwards – peel (if you wish – I like to leave the skins on), cut into chunks, and parboil for 8 minutes. Regardless of the type of potato, always drain and leave to dry in their own steam for a couple of minutes before adding to the roasting dish with the other vegetables you’ve chosen.
Other Recipes
You might also like to try:
The ingredients and instructions below are for the roast veg dish in the photo above:
Ingredients
- 6 baby potatoes – sliced in half lengthways and parboiled for 3 minutes
- 90g green beans – ends trimmed if required
- 1 medium parsnip – peeled and thinly sliced on the diagonal (approx. 0.5 cm)
- 2 medium carrots – peeled and thickly sliced on the diagonal (approx. 1.5 cm)
- ½ medium leek – sliced (1 cm)
- ½ red pepper – thick slices
- 4 spring onions – sliced in halves lengthways
- salt and freshly ground pepper
- 2 tbsp rapeseed oil
- handful of parsley – chopped – to garnish
- 100g feta cheese – crumbled – to garnish (optional)
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Instructions
- Heat the oven to 180C fan.
- Prepare all of the vegetables as noted above.
- Put all of the vegetables that are being roasted for the full time into a roasting dish and season with salt and pepper. Drizzle over the rapeseed oil and stir round to coat all of the vegetables.
- Place roasting dish into the oven and cook for 20 minutes, then add the other vegetables that need less time. Stir round all of the vegetables to coat them in the juices and cook for 15 minutes, then check that the potatoes (if using) and root vegetables are cooked through. Cook for a further 5 minutes, if needed.
- Remove from the oven, check seasoning and then garnish with feta cheese (if using) and chopped parsley.
- Serve and enjoy with meat, chicken, or fish of your choice – we enjoyed it with our rosemary chicken.
Roast Veg
Ingredients
- 6 baby potatoes sliced in half lengthways and parboiled for 3 minutes
- 90g green beans ends trimmed if required
- 1 medium parsnip peeled and thinly sliced on the diagonal (approx. 0.5 cm)
- 2 medium carrots peeled and thickly sliced on the diagonal (approx. 1.5 cm)
- ½ medium leek sliced (approx. 1 cm)
- ½ red pepper thickly sliced
- 4 spring onions sliced in halves lengthways
- salt and freshly ground pepper
- 2 tbsp rapeseed oil
- handful of parsley chopped – to garnish
- 100 g feta cheese crumbled – to garnish (optional)
Instructions
- Heat the oven to 180C fan.
- Prepare all of the vegetables as noted above.
- Put all of the vegetables that are being roasted for the full time into a roasting dish and season with salt and pepper. Drizzle over the rapeseed oil and stir round to coat all of the vegetables.
- Place roasting dish into the oven and cook for 20 minutes, then add the other vegetables that need less time. Stir round all of the vegetables to coat them in the juices and cook for 15 minutes, then check that the potatoes (if using) and root vegetables are cooked through. Cook for a further 5 minutes, if needed.
- Remove from the oven, check seasoning and then garnish with feta cheese (if using) and chopped parsley.
- Serve and enjoy with meat, chicken, or fish of your choice – we enjoyed it with our rosemary chicken.
Notes
- The selection of vegetables you want to roast is entirely up to you!
- Just bear in mind that some vegetables won’t need to be roasted for the full 35 minutes – potatoes are best to be parboiled (see tip below) and cooked for the full amount of time. Root vegetables, leeks, onions, and peppers also need the full cooking time.
- If including vegetables like broccoli, asparagus, green beans, spring onions, sugar snap peas, I'd suggest the following timings:
- broccoli - 20 minutes
- asparagus, green beans, sugar snap peas, spring onions - 15 minutes
- Potatoes - I’d suggest that you parboil them first in boiling salted water for 3-8 minutes depending on the type of potatoes. For baby potatoes – slice in half and parboil for 3 minutes. For potatoes like Maris Piper, Rooster, and King Edwards – peel (if you wish – I like to leave the skins on), cut into chunks, and parboil for 8 minutes. Regardless of the type of potato, always drain and leave to dry in their own steam for a couple of minutes before adding to the roasting dish with the other vegetables you’ve chosen.
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