So, nothing new or special here. But they really are perfect roasted vegetables that you can't beat. This time of year there is nothing I love more than turning on the oven and roasting food. Anything at all. Vegetables are perfect for roasting and make a great side dish to fish, chicken, beef pork...you see what I mean.
In the ingredient list I said to use medium potatoes for this recipe, I would recommend that if you are using larger ones, to cut them into quarters. Otherwise, you will have half cooked potatoes and fully cooked carrots. Not such a great combination. I also left the skins on as it gives more flavour. Just give the skins a gentle rub. You can also do this to the carrots, but I did peel mine for this recipe.
Last night we served these vegetables alongside the Roasted Pork Loin with a Sweet Sherry Sauce. A beautiful combination and a great way to kick off October!
Roasted Fall Vegetables
6-8 Medium sized baking potatoes, scrubbed and cut in half
12 Medium carrots, ends trimmed and peeled
3 Green onions, ends trimmed off and cut into quarters
8 Cloves of garlic, flattened slightly
Small bunch of fresh parsley, roughly torn
2-3 Tablespoons of olive oil
1 Teaspoon of dried rosemary
Preheat your oven to 350 degrees F. Have ready a large deep sided baking dish. Toss in your vegetables and and coat with olive oil, rosemary, salt and pepper. Arrange the onion quarters and garlic bulbs evenly around the vegetables. Toss over the parsley. Roast for about 30 minutes and remove from oven and give the vegetables a turn over. Put them back in the oven for about 20-25 more minutes. Remove from oven and leave to stand about 5 minutes before serving. Roasted vegetables are at their prime shortly after taking out of the oven. So, I don't recommend you cook them and leave them too long before serving.
Click the downloadable link below to print recipe!
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