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Vegetables - Roast Winter Recipe 1

When frying the vegetables, avoid over-crowding the roasting tray. See also our recipe for Winter Vegetables 2 - which recipe you use will depend on what you have to hand.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 4 people:
2 tablespoons (30ml) Sunflower or Groundnut oil -
a medium Swede, weighing about 400g/14oz, then peeled and cut into evenly-thick slices -
4 small carrots, or 2 larger ones (split), peeled -
4 Celery sticks, cut into 5cm lengths -
8-12 Brussels Sprouts, peeled of any outside leaves and any discoloured base -
8 baby Onions, or small shallots, peeled -
4 small Parsnips, peeled - or one larger one - divided lengthways into four -
Salt and freshly-ground Black Pepper


Preheat the oven to 220º/425º/Gas 7.
Heat a heavy roasting tray on the top of a cooker, the add the oil.
Add the vegetables, and fry for about 5-6 minutes, turning occasionally, so they are well-coloured on all sides.
Season, the pour over enough cold water to just cover.
Bring to the boil, the boil rapidly until the liquid is reduced by two-thirds.
Transfer the roasting tray to the oven and roast for about 12 minutes or until the vegetables are just tender.

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