Chopping veg into a smaller dice allows them to cook more quickly. AND increases the surface area so you get lots of lovely roasted flavour.
Roast Diced Veg
Ingredients
- 3 parsnips
- 1 turnip / swede / rutabaga
- 1 head garlic optional
- small bunch thyme leaves picked, optional
Instructions
- Preheat oven to 200C (400F).
- Wash veg well then chop into cubes, about 2cm (1in) square. Break garlic into individual cloves, but don’t worry about peeling.
- Toss veg on a roasting tray with a generous glug of olive oil. Sprinkle with thyme. Season.
- Roast for 25-35 minutes, stirring once or twice. They’re done when the veg are tender and golden brown.
Variations
potatoes – waxy potatoes are lovely here as well – don’t worry about peeling them.
beets – chop beets small so they cook at the same time as the rest of the veg.
sweet potato – a lovely addition.
carrots – another sweet veg that doesn’t get roasted often enough.
pumpkin / winter squash – much better if left unpeeled. Butternut is my favourite here.
cauliflower – don’t worry about getting it into ‘cubes’. One of my favourite roast veg.
brussels sprouts – another that don’t ‘cube’ well. Chop in half and be amazed how tasty they are.
Usage Suggestions
risotto – stir into your favorite risotto or for something different (and slow carb!) try this lentil ‘risotto’.
baked frittata – just lovely with eggs and a little parmesan like the frittata over here.
stir fry – toss into your fav stir fry to warm through before serving.
hummus – use instead of or as well as chickpeas in a different take on hummus.
soup – delicious in both chunky and smooth veggie soups.
pizza – especially good on pizza with blue cheese and mozzarella.
Prepare Ahead?
Absolutely. Takes about 45 minutes. I like to roast up a big batch to have on hand for quick meals during the week.
Storage Best Practices
Store in an airtight container or ziplock bag. Will keep in the fridge for 3-4 weeks. Can be frozen for up to 12 months.
Waste Avoidance Strategy
parsnips / turnip / swede / rutabaga – all keep for months in a plastic bag in the fridge.
garlic – pantry in a brown paper bag to protect from light which causes them to shoot.
thyme – keeps for weeks in a plastic bag in the fridge. Freezes well.
Problem Solving Guide
burning – reduce the heat and turn the veg more frequently. Make sure your foil is well sealed to prevent drying out. A splash of water can retard the burning process.
hard / dry veg – not cooked for long enough OR cooked at too high a temperature and not covered enough. Veg are much less sensitive to overcooking than meat.
too bland? – add in a little more salt.
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