Roasting Vegetables

Updated: Sep 1


Roasting veg is a wonderful way of preparing your vegetable because it is so delicious and so easy!


You can literally roast almost any vegetable:

  • root veg: carrots, beetroots, parsnips, onions, garlic, leeks, sweet potatoes

  • cabbages: savoy, pointed cabbage, kale, red cabbage, Brussels sprouts, cauliflower

  • mediterranean veg: aubergines, courgettes, peppers, tomatoes

  • Squashes: butternut squash, pumpkin

  • But also mushrooms, fennels, chicory.

The only vegetable that don't work so well roasted are the green beans!


To add a bit of variety you can add some spices and herbs:

  • Use spices and spice blends such as za'atar, curry, ras-el-ahnout, chipotle, dukkah, harissa, laksa.

  • Sprinkle some nuts, seeds, chickpeas for the last 10mins in the oven

  • Top it with some herbs: cook with some rosemary, thyme, bay leaf or sage; or add, just before serving, soft herbs such as parsley, coriander, basil, chive or tarragon.


At the beginning of the week, I like to prepare a big batch. Because they don't always cook at the same speed (the aubergine will need 45mins, the kale only 15mins), when I can be bothered, I roasted them in separate trays. When cooked, I pack them in plastic boxes and they all go into the fridge, ready to be used by all the members of the household.


They make a great side dish to an omelette, topping for baked potatoes, or filling for a sandwich. For something a bit more fancy you can use them as topping on a pizza base or on puff pastry.

Simply pre-cook you puff pastry for 10, add the roasted veg on top and bake for another 15 mins and have a delicious meal. You can also topped it with a few diced feta or halloumi.




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