Rosemary Roasted Root Vegetables

Kicking off the month with one of my favourite things… Good food! Roasted vegetables have to be one of my favourite side dishes. I love the fact that you can roast pretty much any vegetable, add a different seasoning and create something unique and different every single time.

Recently, I was trying to create a winter vegetable crush. A bit like a mash potato, but chunkier. This side dish was going to contain all the classic root vegetables such as parsnips, carrots, a bit of swede and maybe a turnip or two. But as always, my vision didn’t quite go to plan… When it came down to mashing my vegetables, I soon realised my cooked-to-perfection veggies were not going to turn into the beautifully smooth dish I had in my head, especially with the crispy shell which had formed. It’s safe to say I hadn’t really thought this through!

Roasted Goodies

What I ended up making was rosemary flavoured roasted goodies. A traditional mixture of swede, carrot and parsnip. Soft, buttery yet perfectly crisp. It is honestly soooo good! The veggies are warming, comforting, and that type of food that can only be described as ‘moreish’. You can’t help but go back for that extra one (or 5, don’t judge me… It’s a vegetable!). They had a perfect subtle herby taste, thanks to the fresh rosemary. And the best part of all? The cubes are creamy and fluffy on the inside, but still manage to have a delicately crisp shell.

The perfect side dish, and great for leaving in the middle of the table for big family meals. I personally love adding these to pretty much everything. From salad to rice, tofu or as a potato replacement.

One of my favourite dishes of the moment.

Rosie x

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Rosemary Roasted Root Vegetables

A traditional mixture of swede, carrot and parsnip. Lightly roasted to become soft, buttery yet perfectly crisp, with a touch of rosemary. Its warming, comforting and requires basically no hands on time to make.

Course

Side Dish

Prep Time

20 Minutes

Cook Time

1 Hour

Passive Time

1 Hour

Servings

Servings

Ingredients

• 1 Large Swede peeled and chopped into large cubed
• 4 Medium Carrots peeled and chopped into large cubes
• 1/2 Large Parsnip peeled and chopped into large cubes
• 4 teaspoons Butter dairy free if required
• 1 sprig Rosemary fresh, if possible
• Seasoning salt and pepper, to taste

Course Side Dish Prep Time 20 Minutes Cook Time 1 Hour Passive Time 1 Hour Servings Servings Ingredients 1 Large Swede peeled and chopped into large cubed 4 Medium Carrots peeled and chopped into large cubes 1/2 Large Parsnip peeled and chopped into large cubes 4 teaspoons Butter dairy free if required 1 sprig Rosemary fresh, if possible Seasoning salt and pepper, to taste

Instructions

1. Preheat the oven to Fan 180* / 200*C / 400*F / Gas Mark 6
2. Place the vegetables in a large roasting tin and cover the bottom of the roasting tin with water
3. Dot with the butter, and season with a generous amount of salt and pepper. Place the vegetables inside the centre of the oven for roughly 1 hour, checking and turning half way through
4. Remove from the oven and gently stir the thyme through

Recipe Notes

Best eaten warm, any leftovers can be re-heated in the microwave.

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