If you are reading this in the Northern Hemisphere sitting in the depths of Winter, then you will know that it’s definitely great time of the year for a roast dinner.
Going to the trouble of a full roast in a weekday is more than many people have time to bother with, but I find that if you prep. the vegetables before work, or as soon as you walk in the door after work, then roast vegetables on their own can be served fairly quickly as part of a weekday meal with minimal fuss.
I’ve cooked many a roast, and have finally developed a recipe for roast veggies that is as close to perfection as I think I will ever get.
I know this this recipes doesn’t have roast potatoes as I usually do them in a different dish to keep them really crunchy. This recipe is for the “other roasteds”.
I’ve also not given any instructions here for meat…my roast meats are usually also separate (or with the potatoes) as I generally roast my meats longer and slower at a lower temperature after sealing them.
Depending on the size of your vegetables, this serves 4.
1 lb carrot (450g)
1 lb parsnip (450g)
6 Tablespoons butter
4 Tablespoons brown sugar
4-6 Tablespoons medium sherry
3 tablespoons thyme
3 tablespoons rosemary
3 sweet potatoes (peeled and cut into 8cm /3 inch rounds) (optional)
4-6 pieces of pumpkin, skin scrubbed , seeded (optional)
Peel parsnips and carrots.
Cut the parsnips into 2″ pieces.
Cut the carrots in half and slice into 1″-2″ pieces.
The carrots need to be smaller because they take longer to cook.
Melt the butter in a shallow baking dish.
Stir in the brown sugar and sherry.
Add parsnips and carrots ( and optional vegetables if using them)
Coat the vegetables with the liquid.
Bake at 400 F (200 C) for 20 minutes.
Remove from oven.
Add rosemary and thyme.
Season with salt and pepper.
Bake for another 10 minutes until the vegetables are fork tender.