Batch roasting vegetables is a fantastic way to eat more delicious and healthy veggies, fill your freezer and save money. We often eat them at Christmas or with a Sunday Lunch but roast vegetables shouldn’t be seen as a luxury addition to our diet.
If your oven is on anyway why not pop in a tray of veggies to roast at the same time so you’re not paying any extra to use your oven.
Buy local vegetables in season or reduced vegetables.
Reheat your roasted vegetables in the microwave and save on your bills.
Root vegetables roast well. We love carrots, parsnip, beetroot, and swede but you can roast anything, pumpkin and squashes are delicious, sprouts and aubergine are a bit different to traditional roasted veg and cauliflower and broccoli work brilliantly too.
All roasted vegetables freeze and microwave well so can be added to meals quickly and easily. They can also be whizzed up in a processor to make delicious soups or pasta sauces.
Recipe: Roasted Parsnips, Beetroot and Squash
Preparation Time 10-20 minutes
Total cooking time 30-45 minutes
- A splash of oil (enough to coat the veggies and the pan).
- A tablespoon of Apple Cider Vinegar
- A Tablespoon of honey, maple syrup or sugar.
- Two Garlic Cloves
- Bay Leaf
Choose one of these herbs and spice options or select your own:
- Dried or chopped fresh Sage (half a teaspoon)
- Mixed Herbs (half a teaspoon)
- Cumin, Turmeric, Paprika and dried coriander (quarter of a teaspoon of each)
Peel, wash and chunk up your vegetables, cooking is easier if they are roughly the same size pieces as they’ll cook at the same pace. If you like to keep things simple then you can just roast them in a little oil or add the mix below:
Stir, so that the vegetables are well coated and roast on 180 degrees for 20 minutes, stir and roast for another 10-20 minutes until soft and browning. Keep an eye on the beetroot as it can roast quite quickly and you may need to take that out and give the other veggies a little longer.
Eat at once or allow to cool in the pan and divide up for freezing or pop in the fridge. They will keep for 3 days in the fridge or 3 months. They can be cooked from frozen in a microwave or defrost and re-heat in the oven. Heat through until piping hot.
Make it Healthier
Take out the oil and use an oil spray and spritz a pump or two over the top of the veggies only. You can go oil free and add a little water instead so they are part steaming. You’ll just need to keep an eye, cover them if they are drying out and accept that they will have a different texture.
If you leave out the honey, syrup or sugar, halve the vinegar.
Make it Special
You can add anchovies, Camabzola cheese and Red Pesto to make a richer side dish or main course. Omit the anchovies for a tasty vegetarian dish.