Roasted Vegetable Combo
What vegetables to roast? Root vegetables like potatoes, parsnips, sweet potatoes and carrots are old standbys when it comes to roasting, of course, but there are all sorts of wonderful concoctions you can come up with. From cruciferous vegetables like broccoli and Brussels sprouts to courgettes, onions and bell peppers. I often make a batch of oven-roasted root vegetables and store leftovers for the next day’s lunch.
- Ingredients
- 2 parsnips, peeled and thickly sliced
- 2 large red beetroots, scrubbed, peeled and quartered
- 2 large carrots, cut into thick spears
- 1 large sweet potato, cut into thick spears
- 2 large red onions, peeled and thickly sliced
- 1 courgette, cut into irregular chunks
- 6 cloves of garlic, in skins (remove after roasting)
- 2 tbsp balsamic vinegar
- 2 tbsp vegetable broth
- 2 tbsp water
- Nutritional yeast
- Sea salt and freshly ground pepper
- 1 tbsp mixed herbs
Instructions
Preheat the oven to 180°C (360°F), gas 5. Alternatively, use an air-fryer oven like I do. It's a wonderful piece of kitchen equipment for oil-free cooking.
Whisk together the vinegar, vegetable broth and water. In a large bowl, toss the vegetables in the mixture. Sprinkle over some nutritional yeast, sea salt, and freshly ground black pepper.
Sprinkle with a spoonful of your favourite herbs: oregano, thyme, rosemary, sage, parsley or basil, and mix well.
Transfer the vegetables to a parchment-lined roasting tin.
Roast the vegetables for about one hour, stirring them at least twice during cooking. If you prefer your vegetables less cooked, shorten the roasting time. If you prefer them darker or more crips, extend the cooking time.
The balsamic vinegar and sea salt make for fabulous roasting, complementing the caramelised sweetness with a perfect touch of salty-tart.
Makes 4–6 servings.