Today I am going to share my favourite recipe for roasted winter vegetables, it’s based on a Delia Smith fail safe recipe from Delia’s Vegetarian Collection. It’s great for Sunday Lunch and it’s such a taste sensation and low maintenance dish that it’s what we have with Christmas dinner. The best bit is you can prep all the veg 2-3 days before and leave them to marinade in the fridge, perfect for reducing Christmas stress, or for when you need a second Christmas dinner for the other half of the family a few days later.
I’ve really loved cooking with the Prestige Vintage kitchenware collection recently, something about these pictures of their red roasting dishes just makes me smile. In red or blue, they can go straight on the table and look fab. Red works well in our kitchen, but blue really gets your attention too. I cooked this in the large roasting pan and served it in the smaller, they come in a set of two, so it’s a nice cheat.
I would eat this with a nut roast, my favourite nut roast recipe and veggie gravy is here. We often make double to have later in the week, the leftovers are amazing with salad and feta cheese, so always worth making more than you need.
Winter Roast Vegetables
Delia uses butternut squash, shallots, turnip, sweet potato, swede and celeriac, my variation is below, but you can vary it and add whatever you fancy.
Serves 6, but scale up and down to suit appetites, remember it shrinks when cooked!
2 large carrots
1/2 a swede
1 Butternut squash
1 sweet potato
1 tablespoon of chopped fresh herbs, I used rosemary and thyme
2 cloves of garlic, minced
3 tablespoons of olive oil
Salt and Pepper
Preheat the oven to Gas 7, 425°F, 220°C.
Peel and cop the vegetables into cubes, aim for no smaller than 4cm. Although I like parsnips in batons so make an exception for them, and often keep the carrots in circles. I find the swede and carrot needs cutting smallest.
Mix in a bowl, or a plastic bag if you are prepping ahead, with the oil, garlic and herbs and seasoning.
Spread on the roasting tray and bake for 30-40 minutes, on a high shelf, until browning at the the edges.
Serve the leftovers with feta and salad.
Check out the whole Prestige Vintage range here.