Whether you’re making Sunday lunch, Christmas dinner, or just a warm winter treat, pot roast vegetables are melt-in-the-mouth delicious!
You will need:
- a sharp knife
- a chopping board
- an oven-proof dish
- an oven
- oven gloves
and the ingredients (for four people):
- 4 medium carrots (about the length of your hand)
- 2 medium onions
- 4 potatoes (about the size of your fist)
- ½ large or 1 small swede
- 1 large or 2 small sweet potatoes
- 1-2 parsnips
- dried mixed herbs
Start by turning on your oven to Gas Mark 4, 180° (160° fan).
Chop your carrots, onions, potatoes, and swede into chunks. (You can find more detailed instructions here: carrots, onions, potatoes, swede)
Put your chopped vegetables into your oven-proof dish.
Add salt, oil, and herbs to the dish. You just need to cover the vegetables in the dish, like in the picture below.
Stir or shake your seasonings and vegetables together.
Place the lid on your dish and put it into the oven. It will take about two hours to cook from here.
Chop your sweet potato and parsnip into chunks. (More detailed instructions here: sweet potato, parsnip)
After your dish has been cooking for about an hour, add your sweet potato and parsnip chunks. Give your veggies another good stir or shake together, but be careful – it’s hot!
After another hour in the oven, your dish will be ready to serve! Serve it alongside whatever source of protein you fancy – it goes fantastically with a huge range of meat and veggie options!
You can roast a huge variety of vegetables, this recipe is just the start! Feel free to play with the seasonings too – try adding pepper, or using sage, rosemary and thyme instead of a pre-made mix of dried herbs.