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Savoury Roasted Root Vegetables recipe

Savoury Roasted Root Vegetables recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Beetroot was my sworn enemy until I tried it like this; it's a great way to use any root vegetables. I think the beetroot adds a beautiful red colour to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnip, swede or any similar vegetable; be creative!

110 people made this

IngredientsServes: 6

  • 150g diced, raw beetroot
  • 4 carrots, diced
  • 1 onion, diced
  • 300g diced potatoes
  • 4 cloves garlic, minced
  • 1/4 (400g) tin chickpeas, drained
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme leaves
  • salt and pepper to taste
  • 5 tablespoons dry white wine
  • 50g torn beetroot greens

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Preheat the oven to 200 C / Gas mark 6.
  2. Place the beetroot, carrot, onion, potato, garlic and chickpeas into a 23x33cm (9x13 in) baking dish. Drizzle with the olive oil, then season with thyme, salt and pepper. Mix well.
  3. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

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Reviews & ratingsAverage global rating:(152)

Reviews in English (109)

by Jane Dough

I love the spices and the use of the dry white wine! (added some salt to taste). I used veggies I had on hand: sweet potato, red potato, carrots, onion, brussels sprouts. Everything was cooked perfectly. The onion was delicious! My husband isn't usually too excited about veggies I cook,but he LOVED these and couldn't stop complimenting!-09 Dec 2008


Too good. Delicious! Only changed the white wine to 1 part white wine vinegar and 3 parts water. This is really really good, beet haters will also eat it with pleasure like my husband;-)-14 Mar 2009

by breadmantalking

I make a similar dish adding sweet potatoes along with the regular. Also, I have tried balsamic vinegar which adds a little sweetness if you like that. Absolutely scrumptious!!-14 Dec 2008

Ina Garten Made Roasted Root Veggies for Dinner, So We’re Making Roasted Root Veggies for Dinner

There’s something homey about sliding an assortment of diced, olive oil-tossed veggies into the oven and filling the kitchen with the savory aroma of roasted, herb-topped vegetables &mdash especially mid-winter. It’s actually intoxicating. And, as Food Network host and chef Ina Garten knows, it’s one of the easiest weeknight dinners you can make.

“Roasted root vegetables going into the oven for dinner! Comfort food that&rsquos also good for you,” Garten captioned the photo she posted to her Instagram last night.

Garten is no stranger to roasted veggie recipes she has previously shared her now-popular roasted winter vegetables recipe way back in 2002 in her cookbook, Barefoot Contessa Family Style. But this roasted veggies recipe isn’t quite that. Instead, she focused solely on root vegetables, including red onions, carrots, potatoes, sweet potatoes, celery root, and parsnip.

While Garten didn’t share the recipe for this particular dish, simply follow the recipe for her roasted winter veggies dish.

To start, you’ll preheat the oven to 425 degrees, and while that’s preheating, cut the veggies into 1- to 1 1/4-inch cubes. Spread the veggies across a baking sheet (or two, depending on how many veggies you’re roasting) drizzle with olive oil, salt, and pepper and toss well. Then, top the veggies with sprigs of rosemary and thyme.

Once the oven’s preheated, bake the veggies for 25 to 35 minutes, turning once with a metal spatula.

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Roasted Root Vegetables

I love roasted vegetables and have experimented with many combinations and have enjoyed all of them. The roasting caramelizes the sugars and brings out their sweetness. Fall is a great time for these wonderful roasted root vegetables, however, they need not be limited to just the cooler end-of-the year months as they are available year round. I especially like to serve these veggies as a side dish with a pork roast and a nice green salad.

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Roasted Root Vegetables

When I was planning my cookbooks release party that happened a little while back I had to organize a menu for what we were eating. The up side of doing that was that I was able to satisfy the control freak in me and have everything that I wanted served to be there. But of course the down side was a massive amount of work added to the many deadlines that come with planning any sort of thing. Then again it could just be me being a terrible planner, I’m good at putting things of until the very last second.

One of the many dishes that I had prepared for the party were these root vegetables. We utilized only seasonal and local root vegetables from a local farm that’s nearby my favorite farm Yonder Way Farm. To my surprise people kept coming up to me asking me to clarify wether or not there were beets inside the root vegetables because they “hated beets but loved these”. Well folks, that’s the magic behind roasting vegetables. The outcome is a sweeter, slightly nutty tasting, and far more deeply flavored morsel or more specifically, root.

An interesting thing to note is that everyone thought the recipe I had generalized for the catering company Royers was super simplistic yet everyone thought it was some sort of elaborate concoction. It really is quite wonderful to let beauty through simplicity shine by using fresh local vegetables. I also love how they get a little tie dye colored due to getting stained by the rich red from the beets. Although they make your cutting board look like a murder scene they tend to make other vegetables look quite pretty as long as you aren’t too violent with your mixing.

Roasted Root Vegetables

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Author Leandra Witchwood, ©2015, The Magick Kitchen


  • 1/2 pound carrots
  • 1/2 pound turnips
  • 1/2 pound rutabagas
  • 1/2 pound parsnips
  • 1 pound mixed fingerling potatoes
  • 4 shallots halved
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons Pink salt
  • 1 teaspoon black pepper
  • 10 garlic cloves whole


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Our Michelin Chefs Cook series puts the spotlight on ingredients handled by expert hands, highlighting the beauty of simple seasonal ingredients and pantry basics and exploring their full potential from the simple to the sophisticated.

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Michel Roux Jr uses leftover roasted lamb to make his family recipe for shepherd’s pie with plenty of garlic, chili, and his secret ingredient: ketchup. Just don’t be too shocked at his tip for getting the perfectly bronzed top crust!

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This is one of Gordon Ramsay’s most popular pie recipes. Ground lamb and root vegetables are cooked in a thick gravy and topped off with mashed potatoes and parmesan for added crunch and browning.

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Adult’s job: Preheat the oven to 200C/400F/Gas 6.

Kid’s job: Chop or slice all of the vegetables into roughly equally sized pieces and set aside.

Kid’s job: For the crumble, put the flour into a mixing bowl. Chop the butter into little lumps and add it to the flour. Using your fingers rub the flour and butter together. Keep going until it looks like breadcrumbs (a few lumps are ok!). Stir in the oats, cheese, pepper and seeds (if using). Set aside.

Adult’s job: Meanwhile, heat a large saucepan and melt the butter until it bubbles slightly. Add the garlic and stir for a minute. Add the flour and stir well for another minute. The butter and flour will thicken and change colour slightly. Gradually add the stock or milk a little at a time, stirring as you pour. The sauce should thicken up and not be lumpy. If it is you will need to mix it really fast to get rid of any lumps.

Kid’s job: Taste your sauce. (Careful - it’s hot.) You may want to add some salt and pepper, grated cheese or just a squeeze of lemon juice.

Adult’s job: Add the chopped fresh vegetables (but not any frozen ones) to the sauce and cook gently for five minutes, stirring often. Then add any frozen vegetables and any of the optional extras like cooked meat or tinned beans and stir through.

Adult’s job: Pour the saucy vegetables into a 20cm/8in square baking dish and let it cool slightly.

Kid’s job: Sprinkle the crumble all over the top of the vegetables. You should cover all of them up and have a nice thick crumble topping.

Adult’s job: Place the dish onto a baking tray (to catch any spills) and bake in the oven for 30-40 minutes or until the crumble is golden-brown all over.

Adult’s job: Remove the crumble from the oven and leave to cool slightly before serving.