Roast Vegetables

Making Roast Vegetables

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) and put 2 large trays inside to heat.

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2. Toss the potatoes, carrots and parsnips with half the oil, the garlic, thyme, salt and pepper in a large bowl.

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3. Spread on one hot tray and roast for 20 minutes.

   Mark done Start 20 min timer

4. Toss the onion and peppers with the remaining oil, add to the second tray and roast both trays for 20 minutes more, turning once, until browned and tender.

   Mark done Start 20 min timer

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Notes for Getting It Right

• Cut the harder vegetables smaller than the soft ones.
• Use two trays rather than crowd one.
• Preheat the trays for faster browning.
• If your oven runs hot, check at 30 minutes.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Roast Vegetables

• Roast chicken
• Sausages
• Plain yoghurt dip
• Couscous

Storing & Reheating Roast Vegetables

Keeps in the fridge for 3 days. Eat cold in a salad or reheat in a hot oven.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.