Roasted Winter Vegetables. Although I love cooking, preparing a roast dinner often means hours in the kitchen peeling vegetables and I don't always have the time or a willing kitchen assistant. We often have belly pork as we love the crackling and pork is normally sold in France with the skin removed. For me, I have to have apple sauce with pork, which I can't buy so normally make on the day. So that's more work! For this dish I've cut lots of corners so that I can chuck everything in the oven and get on with something else.
Start the dish by pricking potatoes with the fork and microwaving on full power for about 7 minutes. When they've cooled slightly cut them in half and each half into 6.
Peel a red onion and cut into wedges.
Peel the carrots if you want and cut in rough chunks like the potatoes. No need to peel garlic if you don't want to.
Cut the fennel through the root into 8 pieces and cut an apple into wedges.
Heat some oil in a large roasting dish and add the vegetables. Turn the pieces over so that they are all coated and roast for 40 minutes.
You could use parsnips, swede, celery or anything else you have. The key is keeping everything roughly the same size so that it cooks at the same time.
Simple, tasty and very, very lazy!
Roasted Winter Vegetables
- 4 medium potatoes
- 1 red onion
- 1 head fennel
- 1 large green apple
- 4 cloves of garlic
- 4 carrots
- 3 tablespoon veg oil
- Prick the potatoes with a fork and microwave on full power for 7 minutes.
- Heat the oil in a large roasting pan in a 200 C oven.
- Rough chop carrots and potatoes in 1 inch chunks.
- Cut and core the apple into wedges.
- Cut the onion and fennel in wedges.
- Add the vegetables to the roasting pan and turn to coat in the oil.
- Roast for 40 minutes.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Please refer to the post for detailed recipe instructions.