This is just about the best recipe for mixed roast veggies possible (the best being the roast vegetables we make made at Christmas, roasted in the juice/fat/oil of the already-cooked turkey. I’ll post that recipe much closer it’s seasonal date).These vegetables really hold their own against any meat they’re served with. Any leftovers can be re-heated for lunch the next day.
You’ll need two trays to roast the veg in, but the recipe is easily halved if you’re not feeding as many people.
Serves approx. 8.
Pre-heat the oven to 190C/375F/gas mark 5. Line two roasting trays with baking paper. Chop 6 potatoes into chunks and par-boil. Chop into chunks and divide evenly between the two roasting trays 3 carrots, 2 parsnips, 1 sweet potato and a quarter-half a butternut pumpkin. Quarter 2 brown onions. Peel and crush with a knife 6-8 cloves of garlic. Divide these between the two trays, along with the par-boiled potatoes. Add 3 bay leaves to each tray, and 1 spring of rosemary to each tray.
Generously coat the vegetables with olive oil. Season generously with salt and pepper. Give the trays a shake, making sure the vegetables are all on one layer, vis: nothing is on top of anything else. Put the trays into the oven for around 1 hour 15 minutes, rotating occasionally.
Serve with a green vegetable and any meat you like, really, including roast meat, sausages, chops or fish. Enjoy.