Roast Mixed Vegetables

By: Deborah

This roast mixed vegetables recipe is a flavourful and healthy side dish, perfect for any meal. Learn how to roast veggies like carrots, peppers, green beans, and more for the best texture and taste!

PREP: 10

COOK: 35

TOTAL: 45

Course: Side Dish

Cuisine: British

Servings: 4 people

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Ingredients

SEE NOTES

6 baby potatoes sliced in half lengthways and parboiled in salted water for 3 minutes
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)
half a medium leek sliced (approx. 1 cm)
half a red pepper deseeded and thickly sliced
salt and freshly ground pepper
2 tbsp rapeseed oil
90 g (3.2 oz) green beans ends trimmed, if required
4 spring onions sliced in halves lengthways
100 g (¾ cup) feta cheese crumbled, to garnish (optional)
a small handful of flat leaf parsley roughly chopped, to garnish

Instructions

Heat the oven to 200C/180C fan/gas 6.
Put the parboiled potatoes (if using), parsnip, carrots, leek and red pepper into a roasting tin and season with salt and pepper. Drizzle over the rapeseed oil and stir round to coat all of the vegetables.
Place the roasting tin into the oven and cook for 20 minutes, then add the green beans and spring onions. Stir round all of the vegetables to coat them in the juices and cook for 15 minutes more. Check that the potatoes and root vegetables are cooked through. Cook for a further 5 minutes, if needed.
Remove from the oven, check the seasoning and then garnish with the crumbled feta cheese (if using) and chopped parsley.
Serve and enjoy with meat, chicken, or fish of your choice – we enjoy it with our easy 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 35/40 minutes – potatoes are best to be parboiled (see tip below) and cooked for the full amount of time. Root vegetables and peppers also need the full cooking time.

If including vegetables like broccoli, courgette, asparagus, green beans, spring onions or sugar snap peas, I'd suggest the following timings:
- broccoli and courgette - 20 minutes
- asparagus, green beans, spring onions, sugar snap peas - 15 minutes

Potatoes - I’d suggest that you parboil them first in boiling salted water for 3 to 8 minutes depending on the type of potatoes. For baby potatoes – slice in half lengthways and parboil in salted water 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 equal sized chunks, and parboil in salted water 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.

Herbs and Spices - try adding fresh herbs like rosemary, thyme or oregano, which roast beautifully and add flavour. You could also add a sprinkle of smoked paprika or cumin for a different taste profile.

Add Protein - you could add tofu, halloumi or chickpeas to the roasting tin for a more filling, protein-packed meal.

Leftovers - turn left over roast mixed vegetables into a delicious frittata or add them to a breakfast hash with eggs and sausage. You could also toss leftover veggies into a grain bowl or mix them into pasta with olive oil and grated parmesan for a quick lunch.

This roast mixed vegetables recipe is easily adapted if you're cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS roast dinner, roast veg, Sunday dinner, Sunday lunch, Sunday roast, vegetables

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