Weekly Veg Box Recipe: Herby English Roasted Vegetables

Ingredients:

1Kg Marfona potatoes, washed, peeled and roasted       3-4 tbsp. Rapeseed oil

1 white onion, peeled and cut into quarters                      200g sprouts, halved

1 red onion, peeled and cut into quarters                         300g leeks, chopped

500g carrots, chopped                                                      5 sprigs thyme   

1 swede, peeled and chopped                                          4 sprigs rosemary

400g parsnips, washed, peeled and chopped                  salt & pepper

Method:

  1. Preheat the oven to 220⁰C/fan 200⁰C/gas mark 7. Place the oil into a roasting tin and place in the oven to heat up. Whilst the oil is heating up, prepare the vegetables. Cut the root vegetables roughly into 1cm cubes, leeks into 1 inch sections and onions into quarters.

  2. Remove the tray from the oven, then add the root vegetables and onions to it, (BE CAREFUL, the oil is incredibly hot and might splash) season well with salt, pepper, rosemary and thyme, then toss the vegetables until they’re coated well with oil. Return to the oven for 30 minutes.

  3. Next, add the sprouts and leeks, give the vegetables another turn in the tray before returning it to the oven for a further 20 minutes.

  4. Once cooked, all the vegetables should be soft in the middle and crisp on the outside with a slight char on them.

Toms Top Tips:

When you are making a vegetable tray bake, you must think about what veg you’re using and how long it will take to roast. For instance, a parsnip will not cook in the same time a leek or sprout will. So, to avoid over or under-done veg you should stagger your vegetable cooking times, starting with the one which will take the longest to cook. Then add to the tray as necessary, this also gives the veg room to cook and so as it reduces in size lends more space to other additions yet to be added.