Roasted vegetables truly are one of the easiest dishes we cook at home. Often we prepare the vegetables for specific meals, but on weekends we also fill large trays with a mix of roots and vegetables that we roast and add to meals throughout the week. It’s not a precise process: we just chop roots and vegetables, tip them onto trays, drizzle with oil and salt, roast and then store in glass containers in the fridge.
We always tuck roasted roots in our #GKS Bowls but they are also amazing inside a Rye Waffle Toastie, in our Roasted Root and Frittata Muffins, with pasta or a salad.
Even though roots are essential, we often add another vegetable (like broccoli, fennel or cauliflower) for a more versatile mix. Other roots and vegetables that can be used are parsley root, beetroot, butternut squash and celeriac root.
To vary the flavouring, try a sprinkling of cinnamon for a Christmas twist, sumac, lemon and chilli for a Middle Eastern version, and rosemary and thyme for a Mediterranean flavour.