Whole Roast Veg
I used to struggle with ‘good intentions’ when it came to roasting veg. Often the poor things would sit there for weeks waiting for me to chop and peel and pop them in the oven. Then one day I had the bright idea to just pop the veg in the oven and deal with them later. And I haven’t looked back. This is a great thing to add to the oven when you already have it on the go. Just remember to set a timer so you don’t forget about them like I have on the odd occasion!
takes: about an hour
makes: as much as you cook!
whole root vegetables
1. Place veg in a baking dish or oven proof tray. Pop in the oven and heat it to 200C (400F).
2. Bake until the veg are very soft. Usually somewhere from 40 minutes to an hour.
3. Eat warm or cool and see the ‘storage best practices’.
short on time – you could chop the veg into chunks (and peel too if you’re into that) you’ll save on cooking time but will spend extra in prep!
different veg – sweet potatoes are my favourite but you can also use whole butternut or other pumpkin, parsnip, swede (rutabaga), turnip, beets, carrots, regular potatoes or fennel (not technically a root veg but still delicious), onions and garlic are also great.
flavourings – I usually don’t bother but feel free to play around with chilli, garlic, lemon zest, thyme, rosemary, sage, coriander seeds, cumin seeds or fennel seeds.
mash – just scoop the flesh out and use a fork to mash in some butter. Lovely as a side to BBQ meats or sausages.
alternative to pasta – serve chunks of your roast veg with your favourite pasta sauces – try it with bolognese or this quick pork ragu.
soup – scoop the flesh out and use to make a soup like the recipe over here. Note: the recipe linked to is a ‘template’ recipe so you’ll need to read the variations for it to make sense.
salads – chop into bite sized pieces and toss in your favourite green salad.
wraps / sandwiches – mash and use as a filling.
roast veg hummus – whizz 250g of your cooked veg with 3 tablespoons each tahini, lemon juice and extra virgin olive oil. Taste and season and use as you would use hummus.
baby food – Fergal is a big fan!
tajine – with chickpeas in a delicious Moroccan stew.
Absolutely. Takes about 60 minutes.
Storage Best Practices
Store with the skins still on in an airtight container or ziplock bag. Will keep in the fridge for 2-3 weeks or so. Can be frozen for up to 12 months.
Waste Avoidance Strategy
root veg – will keep in a plastic bag in the fridge for months. For potatoes and onions I just keep them in the pantry.
Problem Solving Guide
veg burning – if they’re browning too much before getting tender, just cover with foil and keep cooking. This is why I like to set my timer so I remember to check on them every 30 minutes or so.
crunchy veg – not cooked long enough! back to the oven.