These roast veg for Sunday lunch gives a few ideas of some nice homemade sides for your Sunday roast, to save the usual ‘bag of boiled sprouts and chopped carrots’. There’s nothing wrong with that, but if you want to push the boat out, then consider trying a few of these recipes. See this guide to roasting veggies from Minimalist Baker. The more we make ourselves, the less supermarkets have dominance.
Cut hard veggies lengthwise and then again, to prevent choking for children and people with swallowing difficulties. Don’t throw out fatty leftovers for birds, as it stops them waterproofing/insulating feathers. These dishes have oil (and sometimes nutmeg) so keep away from pets.
Easy Roast Mixed Veg
- This Easy Pan Roast Vegetable Recipe (Minimalist Baker) combines parsnip, Yukon potato and sweet potato, carrots, beetroot, garlic, onion and fresh herbs, with oil, salt, pepper and maple syrup or brown sugar.
- Oil-Free Roast Veg (Minimalist Baker) steams and seasons, then uses fresh lemon juice, herbs and tahini.
Oil-Free Rainbow Root Vegetables (Simple Vegan Blog) uses balsamic vinegar to flavour, but you can use soy sauce, tamari or lemon/lime juice.
Roast Parsnip & Swede
- Baked Parsnip Fries with Mushroom Gravy (Full of Plants) are packed with flavour. The black pepper mushroom gravy covers the fries that are baked with rosemary. Very easy to make recipe.
- Roasted Parsnip with Vegan Aioli (Quite Good Food) offers a piquant French-style dip in three flavours.
Other Roasted Veg