Roast Vegetables

add to your favouritesClick to add
Roast Vegetables
to your Favourites...
Add Roast Vegetables to Favourites

A delicious and very easy method of cooking root vegetables that goes exceedingly well with roast meat.


Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4


  1. Preheat the oven to 180°c.
  2. Peel the carrots, parsnips and shallots. Either chop them into bite-sized pieces or, as we did it, cut them into larger portions. Leave the garlic whole with its skin on. the ingredients
  3. Place the vegetables into a roasting dish, pour over the oil and honey, add the thyme and season it all with salt & pepper. Then mix it all together so that everything is evenly coated. ready for the oven
  4. Put the dish into the oven and cook the vegetables for 40 minutes, turning them over half-way through.
  5. Remove the dish from the oven, transfer the roasted vegetables into a serving dish and serve. the roast vegetables
Back to top

Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 1 day to stage 2.
Will leftovers be nice? No.


- The garlic is kept in its skin to prevent it burning. The clove inside steams itself, resulting in a sweet, delicious and meltingly soft clove of garlic.

- Any root vegetable can be cooked in this way, providing they are all chopped to a similar size.

Recipe Options
Units of Measurement
  • Weight
  • grams
  • lb
  • Volume
  • litres
  • pint (GB)
  • pint (US)
  • pint (AUS)
  • Small Measures
  • ml
  • teaspoons
  • teaspoon (AUS)
  • Distance
  • cm
  • inches
  • Temperature
  • °c
  • °f
Print this page