Roast root vegetables with herbs

Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed roots. Serve with roast poultry or meat, but also remember that they are delicious with vegetarian main dishes and with lightly baked fish.

Roast root vegetables with herbs


  • 1 kg root vegetables, such as potatoes, orange sweet potatoes, carrots, parsnips, swede and kohlrabi
  • 200 g French shallots or baby onions
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse sea salt
  • 1 teaspoon cracked black pepper
  • corns
  • few sprigs of fresh thyme
  • few sprigs of fresh rosemary
  • sprigs of fresh thyme or rosemary to serve (optional)


  1. Preheat the oven to 220°C.
  2. Scrub or peel the vegetables, according to type and your taste.
  3. Halve or quarter any large potatoes.
  4. Cut large carrots or parsnips in half lengthwise, then cut the pieces across in half again.
  5. Cut swede or kohlrabi into large chunks (about the same size as the potatoes).
  6. Leave the shallots or onions whole.
  7. Place the vegetables in a saucepan and pour in enough boiling water to cover them.
  8. Bring back to the boil, then reduce the heat and simmer for 5–7 minutes or until the vegetables are lightly cooked, but not yet tender.
  9. Drain the vegetables and place them in a roasting pan.
  10. Brush with the oil and sprinkle with the salt and peppercorns.
  11. Add the herb sprigs to the pan and place in the oven.
  12. Roast for 30–35 minutes or until the vegetables are golden, crisp and tender.
  13. Turn the vegetables over halfway through the cooking.
  14. Serve hot, garnished with sprigs of thyme or rosemary, if liked.

Serves 4
Preparation: 10 minutes
Cooking: about 40 minutes


Amazing Vegetables

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