Roasted Root Vegetables
The usual mistake with roots is cutting everything the same size. Beetroot is nearly twice as dense as parsnip, so either it stays raw or the carrots burn. The fix is simple: the denser the vegetable, the smaller the piece — and the beetroot gets a corner of the tray to itself.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 6
- Level
- Easy
- Per serving
- 195 kcal
Ingredients
Makes: 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
200 °C · top and bottom heat, no fan
With a fan: 180 °C
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Step 1: Cut by density
Beetroot into 2 cm cubes, carrot and parsnip into 3 cm pieces, onions into wedges with the root end left on so they hold together. The denser the vegetable, the smaller the piece.
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Step 2: Heat the oven
200 °C with the tray inside for 10 minutes. Hot metal seals the cut surfaces instantly and the vegetables do not stick.
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Step 3: Season
Toss everything with the oil, salt and rosemary. Leave the garlic in its skin: the skin shields it from burning and the clove inside roasts to a soft purée.
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Step 4: One layer only
Spread the vegetables with space between them and keep the beetroot in its own corner, or it will stain the parsnips pink within ten minutes.
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Step 5: Roast for 45 minutes
Turn everything with a spatula at 25 minutes. The beetroot decides when it is done: a knife should go through it without resistance.
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Step 6: Balsamic at the end
Sprinkle the vinegar over the hot vegetables straight on the tray and grind over the pepper. On caramelised surfaces the vinegar clings rather than running off.
Tips & variations
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Tip
One rule solves most of the difficulty: small pieces for dense vegetables, large pieces for soft ones. Then everything finishes together.
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Tip
A crowded tray is the enemy of roasting. Two trays swapped over halfway beat one tray stacked two deep.
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Variation
Celeriac, squash and turnip all belong in this mix. Cut the squash largest of all — it is the softest and cooks fastest.
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Storage
Up to 4 days in the fridge. Cold, they are excellent tossed through a leaf salad; to serve hot, reheat at 200 °C rather than in a microwave.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 195 kcal | 1,170 kcal |
| Protein | 3 g | 18 g |
| Fat | 10 g | 60 g |
| Carbohydrates | 24 g | 144 g |
Approximate values calculated from standard ingredient data.
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