Roast vegetable tray

Roast vegetable tray

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(9 ratings)

Prep: 15 mins Cook: 55 mins


Serves 6
Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast

Nutrition and extra info

  • Vegetarian
  • Healthy


  • kcal223
  • fat12g
  • saturates3g
  • carbs28g
  • sugars0g
  • fibre9g
  • protein4g
  • salt0.17g
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  • 4 tbsp olive or vegetable oil
  • 6 medium carrots, ends trimmed



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 6 small parsnips, ends trimmed



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 4 small onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small swede, cut into thick wedges



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • large knob of butter, to serve



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.

  2. Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.

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Comments (12)

noisysmurf's picture

Made this for the first time today. Used normal onions and cut in half, along with carrots and swede (didn't have any parsnips). Very easy, no fuss way to cook the root veg for a change. Didn't top with butter but did use salt and pepper to season.
Had with foolproof roast chicken (also from Good food) Good. I would cook this again.

gungliena's picture

I usually make a healthier version of this recipe using different vegetables according to availability. I mostly use cauliflower (florets), carrots, onions. aubergines and green or coloured peppers(cut quite chunkily).Peel and add several whole garlic cloves too. Season with sea salt and ground pepper. Add fresh basil if available and mixed dried herbs on top and pop in the oven 190C for 40-45 mins. Toss half way through the cooking time.
I use this especially when on a slimming diet. I keep it as a stand by in the fridge to eat with roast chicken or tuna(from a tin!) when I'm hungry and need something ready quickly.

pearle3's picture

Davidg, Are you an English man if so how come you don't know what a parsnip is. It looks like a larger carrot only white, well creamy white, and sometimes has a green shoot from its top. You
Top and tail and peel just like a carrot. They are softer and sweeter than carrots which are delish roasted around your meat or if a veggie just roasted with peppers, carrots, onions and potatoes add pepper and some honey half way through cooking.

weegingerfaerie's picture

Loved it, i don't normally like cooked carrots or swede but this was very tasty. I'm doing xmas for the first time this year and i reckon this will be a good way to do the vegetables so i don't have to stress about them.

weegingerfaerie's picture

Loved it, i don't normally like cooked carrots or swede but this was very tasty.

I'm doing xmas for the first time this year and i reckon this will be a good way to do the vegetables so i don't have to stress about them.

marola's picture

Brilliant. Best roast veg I have ever made. Used turnip instead of swede, as we can not get swede here and added butternut squash.

jayney_f's picture

Perfect if cooked for only 40 minutes at 190oC and vegetables cut quite thick

catcooks's picture

Recommend for fuss free entertaining.

robinsda's picture

Can anyone tell me what a parnip is?

soloscot's picture

Sounds lovely - but the addition of butter negates the vegan tag, omit the butter brushing to enjoy clean food.

cowanv's picture

This was yum and even my fussy family ate the parnips, which is a first. Really simple, I will definately do this again.

moosepup79's picture

Tasty and as simple as could be - the perfect stress-free side dish to a Sunday roast.

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