Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed roots. Serve them in generous quantities with roast poultry or meat, but also remember that they are delicious with vegetarian main dishes and with lightly baked fish.

Serves 4

Prep: 20min › Cook: 35min › Ready in: 55min

Ingredients

  • 1 kg (2¼ lb) root vegetables, such as swede, potatoes, sweet potatoes, carrots, parsnips, and kohlrabi
  • 225g (8 oz) shallots or pickling onions
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 1 tsp cracked black peppercorns
  • few sprigs of fresh thyme
  • few sprigs of fresh rosemary sprigs of fresh thyme or rosemary to garnish (optional)

Method

  1. Preheat the oven to 220ºC (425ºF, gas mark 7). Scrub or peel the vegetables, according to type and your taste. Halve or quarter large potatoes. Cut large carrots or parsnips in half lengthways, then cut the pieces across in half again. Cut swede or kohlrabi into large chunks (about the same size as the potatoes). Leave shallots or onions whole.
  2. Place the vegetables in a saucepan and pour in enough boiling water to cover them. Bring back to the boil, then reduce the heat and simmer for 5–7 minutes or until the vegetables are lightly cooked, but not yet tender.
  3. Drain the vegetables and place them in a roasting tin. Brush with the oil and sprinkle with the salt and peppercorns. Add the herb sprigs to the tin and place in the oven.
  4. Roast for 30–35 minutes or until the vegetables are golden brown, crisp and tender. Turn the vegetables over halfway through the cooking. Serve hot, garnished with sprigs of thyme or rosemary, if liked.