Winter Roasted Root Vegetables

Winter Roasted Root Vegetables

Winter Roasted Root Vegetables

Winter Roasted Root Vegetables

Marlene’s Winter Warmer Workshop

Many of my students tell me that their efforts to roast vegetables is always a disaster and the end result is burnt black crisps!  We addressed this at this weeks winter warmer workshop and the result was that they made amazing roasted root vegetables.

Not a crumb left on their plates…. Here is why! Please follow my guidelines below and achieve deliciously sweet, cooked to perfection, roasted root vegetables every time. Enjoy.





Sweet Potato

Regular Potato



Fresh Thyme

Fresh Rosemary

Olive Oil

Sea Salt

Ground Black Pepper

Balsamic Vinegar

Freshly Chopped Parsley

Preheat the oven to 220/440deg. Line a baking sheet about one inch in depth with baking parchment paper, this helps with the clean-up. Using a metal pan one inch deep is preferred to a glass dish because metal conducts heat and the shallow depth lets the steam escape.

Prepare the root vegetables and make sure the thickness is the same but use different shapes if you like. I prefer to use the skin on my potatoes but I prefer to peel the carrots and parsnip. It’s not necessary to peel the garlic, just pop it on the tray. When garlic is roasted at high temperatures it becomes really sweet and mellow and you can simply pop it right out of the skin and it does not tasty ‘garlicky’.

Strip all the leaves off the thyme and rosemary then chop it fine.   The woody taste is delicious with root vegetables. Dress the vegetables with olive oil, balsamic vinegar, the herbs and salt and pepper, mix well with your hands.  Spread the vegetables evenly. Don’t crowd out the pan otherwise the vegetables will be soggy and not roast to perfection.

Place the tray in the oven to cook for about 40 minutes and every 15 minutes mix them well for even roasting. They will darken as they caramelize so don’t panic and think you are burning them. Cooking at a high heat guarantees deep browning, delicious flavours and a crisp texture. The finished vegetables should be crispy on the outside and tender on the inside. Serve on a platter and garnish with the chopped parsley.

In good health


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