Roast Vegetables

This recipe is for roast vegetables that aren't pre-cooked. If you wish so, you can of course pre-cook the vegetables and lower the cooking time accordingly. But I prefer to use raw vegetables for roasting.

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5 star rating based on 2616 reviews

Ingredients for 4

As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system, we would like your comments on our contact page.

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Ingredients
800 gramspotato
4 onionsonion (medium size, 160g each) (600 grams)
4 carrotscarrot (300 grams)
3/4 teaspoonssalt (4 grams)
1/4 teaspoonground black pepper (0.8 grams)
1 1/4 tablespoonolive oil (20 mls)
Salt content: 0.2% (by weight, not counting salt in other ingredients)
You can use pretty much any vegetable you like. Try courgettes, paprika, parsnips, ....

Method

Pre-heat oven to 200 degrees Celsius / 400 Fahrenheit / Gas Mark 6.
Peel and cut your vegetables into small-ish bits. Mix with olive oil, salt and pepper. Put in a roasting dish and into the oven. Roast for 50 minutes.

Step-by-Step Instructions

Recipe PhotoHere are our ingredients - no parsnips nor peppers this time, but just treat the parsnips like the carrots if you have any... If you have peppers, just slice them into chunky bits and add them.
Recipe PhotoPeel the carrots.
Recipe PhotoTake off the top and bottom off and cut the carrot in half.
Recipe PhotoCut the top bit into six slices ...
Recipe Photo... and the bottom bit into four.
Recipe PhotoNow halve the potatoes along the thin longitudinal side.
Recipe PhotoAnd then into 3 slices - obtaining 6 pieces. If you have large potatoes, cut them in half once more so you will get 12 pieces. The size of the chunks is quite important - we want them to be small!
Recipe PhotoCut off top and bottom of your onions ...
Recipe Photo... peel them and cut them in half.
Recipe PhotoAdd some olive oil (or goose fat if you have some!).
Recipe PhotoAnd the salt and pepper.
Recipe PhotoNow nicely mix up the whole lot with your hands - you want all of the veg covered in spices and olive oil - and pop it into the oven. As you can see on my photo, I use a stainless steel roasting dish - this one is a £ 5 IKEA jobby. Also please note that the vegetables don't cover another up - this is very important. Use a larger dish when preparing more - you don't want the veg layered!
Recipe PhotoTurn the veg after 30 minutes or so with a wooden spatula - make sure they are re-covered in olive oil.
Recipe PhotoAfter roughly 50 minutes, the veg are done - and just right!

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Comments:
10When I first tried roasting veg without parboiling them first, I thought they wouldn't be cooked through but they were so I roast my veg raw. Thank you very much for this website.
6I always parboil my verges in salted water or vege stock,around 15 to 20 mins,place in colander jiggle around dry,with spoon lightly scrape verges lightly roll in seasoned flour,and bake till crispy YUMmmm&#128513
6I always parboil my verges in salted water or vege stock,around 15 to 20 mins,place in colander jiggle around dry,with spoon lightly scrape verges lightly roll in seasoned flour,and bake till crispy YUMmmm&#128513
10how long do you cook them for
10what about adding veg stock
10Excellent!!!
9Thanks for the information, very we'll explained & the pictures are great. Just going to do them now. For dinner, looking forward to enjoying them.
10It's in the oven now, thanks
10thank you
10what about Punkin
9Fantastic turned out yummy
5Ok
10this site is nice and easy to use
10
10Very nice site!
10Very nice site!
10Very nice site!
10Very nice site!
10Very nice site!
10Very nice site!
10Very nice site!
10Hello to every one, its truly a fastidious for me to visit this site, it contains helpful Information. fdfcedgecdce
10Im trying this out but with parsnips next week. Thank u for making it sound easy enough to try cooking
10thank you !
10thanks, easy to follow, must try this out
10very clear and precise, i'm looking forward to it. cheers.
10loved the clear - thanks photos
10Going to do it now thanks
10Brilliant way to show us how to do it :)
10brillllllllllllllllllllllllllllllllllllll
105 star
10Some oregano & rosemary worked well with this.
10spot on add some rosemary and thyme to it
10I also think that we mature folk would find imperial weights and temperatures of more use to us.However I am going to have a go.hoping for success.
10they look good, want to give it a try
10Def improved my meal. Thanks!
8According to the house expert (after the fact, made this dish as a suprise), I should have covered the veggies for an hour, then removed the film to allow inside of veggies to cook and then whacked the heat up to gas mark 7/8 for another 30 minutes to crispen them up.
10Thank you so much. It is very easy to prepare and the dish does not demand many thinks to prepare.
10thanks, never done it, should be in a "single mans" cookbook %:)
10easy and clear/ thanks
10Sounds wonderful I must try this recipe
9excellent, but i can't tick 10 it won't let me, told my friends
10Excellent thank you
9Helped immensely, thanks. Mike
10macic
10Perfect! Thanks you. )
10Works well, thanks you . Love that yo have pics as well.
8Would have been more user friendly if imperial measurements as well as metric had been stated. Some of us golden oldies still work with imperial measurements. :-)
9Superb. Thank you. Tip: cut onion into 8 sections.
10I am gona do it now very easy and interesting