Roasted Root Vegetables


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

What many people don’t know is that I have been making food for parties for a very long time and through most of the ’90s and all of the Noughties, my Roasted Root Vegetables have been my bread and butter. Go ahead and make lots of these. If you are going to the time and trouble of doing them, you may as well do more than you think you’ll need since they will do well the next day too!


  • 8 carrots, peeled
  • 8 parsnips
  • 1 large butternut or ½ pumpkin
  • 3 medium sweet potatoes
  • ½ cup vegetable oil


    Roasted Root Vegetables truly glow after roasting. Peel or scrub the carrots, parsnips, butternut or pumpkin and sweet potatoes. Cut the carrots and parsnips into long halves. Cut the butternut or pumpkin and sweet potato in long wedge shapes. Toss the vegetables in oil before laying them out, parade-ground style, on a large flat baking tray. Roast in the hottest preheated oven for 30–40 minutes.

    They should look golden, even slightly browned from their intense experience, with a few darker spots but definitely no blondeness. Assembling this dish is like building a “fire” with all your autumnal coloured twigs. Most sticky glazes will work well drizzled over these vegetables. The carrots are particularly good with a mixture of 2 tbsp sweet chilli sauce and 3 tbsp fresh orange juice.