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.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
It's nice to have a lazy dish where you can chuck it in the oven but smoky paprika sounds wonderful!
roasted fennel is the best. i made something like this for Thanksgiving and it had a smoky paprika vinaigrette. thus very complex. i like how this is very simple. ive bookmarked this for later !
We have this thing here where we all eat fennel but celery and celeriac we all differ on. Obviously here, celeriac is a stable and I could eat it raw or cooked day or night! Love any veg that needs little prep. If it's any consolation my parents family had never heard of fennel!!
Roasted veg are a must around here all winter. Not only is it the best way to prepare them but it gets the chill out of the kitchen. I may have mentioned that my family never cooked with fennel. I was the first and Mom was utterly surprised. Wish I had thought to include it in the roasting pan with the rest, as you've done. I will next time. Thanks for the inspiration, Amanda.
Sorry Ken! It's weird as my Australian fam are going into summer and it's been freezing here and on our recent UK visit. At least it looks good!
Yes Susan, old habits die hard, even if we only eat veggies, chicken and a bit of pork! Enjoying your articles in Living magazine too. We have been back to the UK for a couple of weeks so a bit behind with everything. xx
LOL, they look so good, but we're thinking summer salads, Amanda. Cheers, Ken ?
I absolutely love roasted vegetables, something of a winter regular in our household, we use entire heads of garlic, one per person,utterly delicious. By the way, totally agree, Roast Pork simply has to have apple sauce! Just as lamb has to have mint sauce!!!