The Best Roast Vegetables


  • Balsamic Vinegar - a dash
  • Carrots - 2-3 Large
  • Garlic - 2-3 Cloves
  • Potatos, Chats - 10 (or more)
  • Red Onions - 2
  • Rosemary - a few sprigs
  • Tomatoes, Roma - 3
  • Zucchini - 1

Roast Potatoes:

This is one of my absolute favourites, it's pretty hard to go past really nice crispy roast potatoes when you're cooking a nice leg of lamb or other roast.

Start by boiling your potatoes, whole - for around 5 minutes. You just want to soften them up a little so that the cook better. Make sure you leave the skins on, as they go nice and crispy in the oven.

Turn your oven right up to around 250 degrees C, and spread some olive oil onto a roasting tray. Let this heat up while your potatoes are boiling.

Once boiled for around 5 minutes, remove your potatoes, and cut them into chunks. Drizzle a little more olive oil on them, along with some salt and pepper. To add some more taste, cut up some rosemary onto them as well.

Remove the tray from the oven (it should be extremely hot) and place your potatoes onto it, they should start sizzling. Quickly put the tray back into the oven and leave them to cook for around 45minutes at 200 degrees.

The Vegetables:

Cut the carrots, zucchini, onions and tomatoes into large chunks and place them into a mixing bowl. Mix them together with a drizzle of olive oil, salt and pepper, and add a small dash of balsamic vinegar to the mix.

Place the vegetables into another roasting tray, and place the whole (peeled) cloves of garlic around the tray and the sprigs of rosemary over the top.

Leave to cook for around 45minutes, and you may need to "baste" the mixture occasionally to prevent the veggies at the top burning.

The Best Roast Vegetables
The Best Roast Vegetables
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