Baked vegetables are good at any time of year but in winter it’s so comforting to eat them hot from the oven

There are so many more vegetables to roast than just the traditional potatoes and pumpkin. With the oven fired up I like to cook extra so there’s leftovers for the next day.

Roast vegetable basics

• Bake in a really hot oven: 220c – 240c. The hotter it is, the more often you’ll need to shake the pan, or turn the veg over.
• Pre-heat your baking tray – be careful to not get hit by hot oil when you put your vegetables onto the tray.
• Check/shake/turn after 15 minutes, then every 10 minutes after that.
• Cooking times will vary depending on the temperament of your oven, and size and type of vegetable.
• Bigger chunks take longer to cook. (See more about cooking times below.)
• Denser vegetables like potatoes and beetroot, take longer than soft ones like cauliflower or garlic.
• If you don’t relish cleaning a sticky baking tray, line it with baking paper.
• Don’t crowd the tray. If you want crisp, golden vegetables bake them in a single layer in multiple trays if necessary. If you heap them up, they’ll steam rather than roast.
• Toss cut vegetables in a large bowl with 1 – 2 tablespoons of olive (or vegetable) oil and a dash of salt, toss well until coated then pour into your roasting pan(s).
• Add woody herbs like rosemary to scent root vegetables.

Great vegetables to roast

Root vegetables

Sweet potato
Pumpkin
Beetroot (if you don’t want other vegetables to turn red, roast in a separate dish)
Potato
Carrot (big, thick)
Onion (large, in their skin)

Soft vegetables

Cauliflower
Broccoli
Whole peppers
Carrot, (small/baby carrots whole)
Brussels sprouts (this is the ONLY way I enjoy them)
Asparagus
Fennel
Garlic, unpeeled (a whole head will take longer than individual cloves)

Cooking guide

At 220 – 240c:
Root vegetables and onions: 25 – 45 minutes
Soft vegetables: 10 – 25 minutes

To serve with hot baked vegetables

• baked or roasted protein like meat, fish or tofu
• leafy greens, raw or sautéed, with a squeeze of lemon juice.

5 ways with leftover roast vegetables

Frittata: heat leftover vegetables in a warm pan and cover with beaten eggs and cook over a low heat until set. Olives, sundried tomatoes or fresh basil added with the eggs will add a bit of zing if desired.

Scrambled: No time to wait for a frittata to set? Stir through the eggs over a low heat until scrambled.

Salad: Combine cold leftover vegetables with parsley (or other green herbs) and a vinaigrette (perfect for a packed lunch or picnic).

DIY ‘canned’ beetroot: Slip off the skins while still warm, slice and cover with good quality vinegar. Store in a glass jar or dish with an airtight lid and keep refrigerated.

Soup: roasted sweet potato, pumpkin, carrots or cauliflower can be transformed easily into soup, with the addition of a little leftover onion and garlic. If you like a thicker soup, use potato as well. Simply add the roast vegetables to vegetable or chicken stock and simmer for 10 minutes. Blend and check the seasoning.

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