Side Dishes

November 7, 2021

The Perfect Roast Dinner Vegetables

I know I'm not the only person who will admit to thinking that the vegetables in the roast dinner can be boring. Most people have been brought up eating soggy brussells sprouts (so yuck!) and carrots that have been boiled to the point where they have absolutely no flavour. Well my friends, it's time to change this. The very same veg can be so delicious, but they just need a gentle seasoning and an alternative cooking method - my recipe is so simple to make you will be astonished!! Traditional roasted dinner vegetables that are sweet, succulent, colourful and golden, what's not to love?

Roasted vegetables on a large oval plate, with gravy and fresh herbs in the background
The Perfect Roast Dinner Vegetables

Keep it Simple

When it comes to cooking the perfect vegetables for your dinner, the perfect hack is to not over-complicate the mission. It’s more than likely that you might have spent longer than you planned on cooking everything else, and you will want to save the extra precious time for being with your family and friends (especially at seasonal times). You want to be relatively relaxed, and not using up all the saucepans in your kitchen cupboards. For this recipe, you just chop everything into chunks, drizzle with oil and sprinkle with herbs and seasoning and (almost) chuck them into the oven.

Close up of Roast dinner vegetables
The Perfect Roast Dinner Vegetables

The result? Perfectly golden and crispy vegetables that will sing with flavour and complement the other delicious tastes on your dish. I've deliberately chosen herbs that are not only easy to access from all supermarkets, but that taste so delicious with all other elements of your roast dinner, whether this be the nut roast, crispy potatoes and Yorkshire puddings or gravy. These vegetables are a breeze to make, and a delight to eat (yes, even the sprouts!).

Close up of roast dinner vegetables
The Perfect Roast Dinner Vegetables

The Perfect Roast Dinner Vegetables

If you are the person who boils all of your vegetables for roast dinners, then this recipe is for you. These are so easy to make you will be laughing! Sweet, crispy and tender vegetables that sing with flavour and colour.

Prep:

15

min

cook:

45

min

total:

60

min

Ingredients

  • 2 medium carrots, cut into large chunks
  • 2 medium parsnips, cut into chunks (with the core removed)
  • 2 red onions, cut into quarters
  • 500g brussel sprouts, halved
  • 2 garlic bulbs, halved
  • Olive oil
  • 3 sprigs of fresh rosemary
  • 5 sprigs of fresh sage
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
  2. Once all the vegetables have been chopped, place them all in a large baking dish and drizzle over generously with olive oil. Sprinkle over some salt and pepper and give everything a good mix, and then gently place in three sprigs of both the fresh rosemary and sage.
  3. Place in the oven and cook for 45 minutes, mixing a couple of times to prevent browning.
  4. Once cooked, add the remaining sage leaves from the two sprigs and serve immediately.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!