Serves 4-8 as a side
Prep time: 15 mins | Cooking time: 30-40 mins
Root vegetables come in a wonderful array of colours, textures and flavours, and can bring earthiness and warmth to a meal. This delectable medley in shades of red and gold of screams of autumnal seasonality, but even though the fall flavours of this dish are ideal for Succot, which coincides with the Autumn harvest, most common root vegetables are widely available year-round and a mountain of colourful roasted veg is a welcome addition at almost any meal. We love this dish at Pesach, when looking for ways to mix up our carb intake in a world without kitniyot (legumes).
With a world of root vegetables to choose from, most of which cook at a similar rate, this dish is incredibly adaptable, and you can add, remove or swap out veg to suit your taste or just to use up whatever you have in stock.
One exception to the above is celeriac, which cooks far quicker than many other root vegetables, and which we advise preparing separately. If you’re a big celeriac fan like us, try our Shawarma Celeriac Steak, or delight on Seder Night with our Celeriac Wild Animals, originally featured in our Immersive 10 Plagues Seder Menu.
- 2 Potatoes, peeled or unpeeled
- 2 Sweet Potatoes, peeled
- 3 Raw Beetroots, peeled
- 4-6 Carrots
- 2 Red Onions
- Olive Oil
- Salt & Pepper
- Preheat your oven to 200℃ (180℃ Fan/350℉)
- Wash and chop all vegetables into approximately 2-3cm (1 in) chunks.
- Place all vegetables in a deep ovenproof dish and drizzle with olive oil, salt, pepper and any other seasonings of your choice.
- Place in the oven and roast for 25 minutes, then carefully turn the vegetables.
- Bake for 20-35 minutes more, until cooked to desired level.
Delicious served hot or cold, as a side or as a salad. Leftovers make a great lunchbox filler. Check out our Leftover Chicken Salad.