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Roast Root Vegetables

UK

Roast Root Vegetables

A simple, vibrant British roast of seasonal root vegetables.

~55 mintotal~183 kcalper serving~3g protein~28g carbs~8g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.

Ingredients

  • 3 carrots, chopped
  • 2 parsnips, chopped
  • 2 beetroot, peeled & chopped
  • 2 tbsp olive oil
  • 1 tsp rosemary
  • Sea salt & black pepper
  • 1 tbsp honey or balsamic vinegar (optional)

Cooking Steps

  1. Cut all roots into similar-sized pieces for even roasting

  2. Toss with oil, salt, pepper, and rosemary

  3. Spread on a baking tray. Roast at 200°C for 35-45 minutes, turning halfway

  4. Drizzle with honey or balsamic for caramelisation

Optional Enhancements

  • Add garlic cloves
  • Add smoked paprika
  • Toss with orange zest
  • Add pumpkin or squash

Plant & Growing Tips

  • Carrots & Parsnips: Direct-sow in loose, stone-free soil
  • Beetroot: Sow April-July. Thin seedlings to 10cm spacing
  • Rosemary: Evergreen perennial. Prefers full sun and well-drained soil

Natural Pest Control

  • Slugs: beer traps around root beds
  • Aphids: interplant with onions
  • Carrot fly: fine mesh netting

Harvest

  • Carrots & Parsnips: Harvest when firm. Leave parsnips for frost to enhance flavour
  • Beetroot: Harvest when golf-tennis ball sized
  • Rosemary: Snip sprigs as needed

Storing & Freezing

Keeps 4 days in the fridge. Can be frozen and reheated in an air fryer or oven.

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