These dark, late autumn days ask for lots of comfort food in our home. Think of something comforting and we’ll be eating it: chilli, risotto, curry, Dutch stampot…and lots of seasonal produce that we’ll celebrate in these delicious roasted winter veg!
This simple recipe makes the most of some of the beautiful winter vegetables that are around at this time of the year – they are at their best now and there’s so many ways to use them. Roasting brings out all their intense, deep flavours. Perfect to add to your list of comfort foods!
With Christmas coming up soon, I reviewed koopeenkalkoen.nl ‘s turkey (find it here – you might still be in time to order one before they are sold out!) and developed some easy recipes for them to serve alongside the turkey. This roast veg is one of those recipes! You can find the other recipes here (they are in Dutch, so either ask uncle Google to translate or leave a comment and I’ll help you out!)
Obviously you can serve this with anything (even a salad if you ask me)! Super simple but always full of amazing flavours and a definite crowdpleaser. Let’s introduce the starts of today’s show:
First, there’s potatoes. You can really pick from so many varieties, which means this dish can always change and adapt! I went for these small Roseval potatoes, as they stay quite firm but are soft & buttery too. Delicious.
Then, we add some carrots and parsnips. For the carrots, you can pick your ‘ordinary’ orange ones, but there’s also lovely rainbow carrots around that add some fun colour and interest to your roast tray. Parsnips have so much flavour and don’t get eaten enough I think! Luckily they’re easier to get hold of the last few years so go and try them out if you haven’t done so before.
Lastly – we add some flavour bombs. Lovely (Lautrec) garlic, yellow onions and fresh rosemary. The onions end up melt in the mouth and caramelised, the garlic sweet and punchy and the rosemary adds that classic roast flavour. Yum.
For all these vegetables: they are at their best freshly harvested and bought locally. It’s worth the effort to find a farmers market close to you or otherwise a good online webshop that sources from local farmers.
Ready? Let’s get roasting!
Recipe: Simple Roasted Winter Veg
Time: 1,5 hours – Servings: 4-5 side servings
- 2 pounds (1 kg) potatoes (suitable for roasting)
- 1,5 pounds (750 g) carrots
- 1 pound (500 g) parsnips
- 2 onions
- 1 entire bulb of garlic
- a few sprigs of fresh rosemary
- salt & pepper
- olive oil
- Preheat an oven to 390°F/200°C.
- Clean and prep the veg: wash the potatoes and cut in big chunks. Peel the carrots & parsnips and cut in half lengthwise (if they’re quite big cut them through once more). Peel the onions and cut in quarters. Cut the bulb of garlic in two halves (straight through all the cloves).
- Add all the prepped veggies and the rosemary in a roasting tray and drizzle with olive oil. Give everything a good shake to coat with the oil, then add some salt and pepper.
- Roast the veggies in the oven for about 1-1.15 hours. Every 20 minutes or so, hustle them around with a spatula to ensure even browning on all sides.
- The veggies are ready when cooked through (you can test this with a fork) and are nicely golden brown. If they are browning too quickly but aren’t cooked, turn down the temperature of the oven. If they are cooked but not browned enough, raise the temperature and leave them in the oven a little longer.
- Serve directly out of the oven. Enjoy!
Are you short on time? There’s an easy time hack by preboiling some of the veg! Add the potatoes and carrots to a big pot of boiling water. After 3 minutes, add the parsnips and continue to cook 5 more minutes. Drain and add to the roasting tray with the other veggies and continue the steps with a total roasting time of about 30 min. (increase the temperature of the oven by 20°C for the last 10 minutes).
If you’re cooking this as part of a roast, then add some of the roasting juices/fat to the tray for an extra boost of flavour!
Use any leftovers to make an easy lunch salad – add some salad leaves (like baby spinach or arugula), some cheese (like feta) and/or nuts and drizzle with your favourite dressing!