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Roasted Seasonal Vegetables

Serves: 4

Time: 60 mins


  • 4 Parsnips peeled
  • 4 Carrots peeled and chopped into small pieces
  • 3 Onions
  • 3 medium sized Potatoes
  • 3 tbsp Vegetable Oil
  • 3 tbsp Honey
  • Salt and Pepper (for seasoning)


  1. Pre heat the oven to 200˚C/ Gas mark 4/ 400˚F
  2. On a chopping board peel all ingredients and take off the outer skin of the onion, and remove the core of the parsnips
  3. Cut the Parsnips and carrots into “baton style strips” (thin slices) and place in an oven tray
  4. Slice the onions into thin slices and add to the other vegetables which are in the tray.
  5. Cut the potatoes into quarters and add to the oven dish
  6. Drizzle the oil and honey over the vegetables and mix to insure that everything has been covered
  7. Season with salt and pepper and place the tray into the oven for 40-50 minutes or until golden brown in colour
  8. About half way through the cooking (25 mins roughly) give the tray a quick stir, this prevents the vegetables from burning but helps them cook more evenly.

 You can use all root vegetables that are in season. They go very well with roasts especially Christmas dinner.

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