Serve these delicious Roasted Root Vegetables with a beef stew, soups, risotto (take a look at our other recipes for ideas) or with your favourite Sunday roast.
Ingredients
2 carrots
1 sweet potato
2 parsnips
1 sprig rosemary
1 clove garlic
1 x 15ml spoon vegetable oil
Black pepper (optional)
Equipment
Colander
Vegetable peeler
Chopping board
Sharp knife
Rolling pin (optional)
Plastic bag
Measuring spoons
Roasting tin
Oven gloves
Fish slice
Pan stand
Instructions
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Wash all vegetables and the rosemary thoroughly.
- Peel the vegetables and cut into roughly 8cm long and 1½cm wide sticks.
- Put the vegetables, rosemary, garlic, oil and black pepper to taste (if using) into the plastic bag. Holding the bag closed, shake the bag thoroughly until the oil coats the vegetables.
- Place all ingredients into the roasting tin.
- Roast in the oven for 30 minutes until golden and crisp. Turn vegetables once during cooking using the fish slice.
Skills used include:
Washing, measuring, peeling, chopping, mixing/combining and roasting.
Top Tips
- Use vegetable oil rather than olive oil as this gets hotter and makes the vegetables crispy. The oil will get very hot, so be careful.
- Bash the garlic clove and rosemary with a rolling pin before adding to the plastic bag to make the flavour stronger.
Something to try next time
- You could try brushing the parsnips with honey for a sweet taste.
Prepare now, eat later
- If you have leftover roasted vegetables, cover, keep in the fridge and add to your favourite pasta sauce or soup recipe for a quick meal the following day.
