Medley of Roast Vegetables

Roast vegetable medley: a cheap, easy and tasty way to eat at least your five a day

Roast vegetable medley: a cheap, easy and tasty way to eat at least your five a day

One inspired marketing idea that supermarkets have devised for selling vegetables is to batch up a few of them, price them reasonably, and sell them as an ideal choice for a stew or casserole.

For the supermarkets, it’s an easy profit and appeals to the British love of “Sunday dinner” vegetables. For the consumer it’s a cheap, easy and tasty way of achieving their five a day.

The Casserole Vegetable Selection in Sainsbury’s is a good example. This is around 750 grammes of nutritious root vegetables – usually a swede, four carrots, a parsnip and an onion – and costs just a pound. For variety, other root veggies can be bought, such as beetroot or turnip.

All I need to add is some olive oil, rosemary and garlic pepper – and a large roasting pan, as I love my roots roasted.

As complex recipes go, this is on a par with making toast. And the result is a medley of healthy, moreish roast vegetables that can be added to any protein or carbohydrate meal, or eaten on their own as a hearty neutral snack.

So the benefits of this simple marketing trick make it well worth mentioning!

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: two-three

1. Preheat the oven to 200 C / 180 C fan assisted / 400 F / Gas mark 6
2. Wash the vegetables, peel and chop them into 2-3cm cubes, and spread them across the pan
3. Drizzle a generous amount of olive oil over the top and add some herbs and spices (my current favourites being garlic pepper and rosemary)
3. Put the tray in the oven for 20 minutes, then remove and turn the vegetables over to ensure they are evenly cooked, and then put them back in the oven for another 20 minutes or until they are cooked through
4. Remove from the oven and serve

And if you like your vegetables cooked Italian style, then try the recipe for Paul’s Mediterranean Roast Veggies!

Comments are closed.