Root vegetable medley recipe

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  • Healthy








55 min

Nutrition per portion

Calories 121 kCal 6%
Fat 6g 9%

Serve some interesting and tasty veg with this year’s Christmas dinner


  • 4 medium carrots (about 400g/14oz), peeled and sliced
  • 2 medium parsnips (about 300g/10oz), peeled and sliced
  • ½ small swede (about 300g/10oz), peeled and diced
  • Butternut squash leftover from stuffing recipe, cut into chunks
  • 2 red onions, peeled and cut into wedges
  • 1 red pepper, deseeded and cut into chunky pieces
  • 4tbsp olive oil
  • Salt and freshly ground black pepper
  • 150ml (¼pt) hot chicken or vegetable stock or water
  • 400g can cherry tomatoes
  • Fresh parsley, to garnish


  • Set the oven to 200ºC/180ºC Fan/gas 6. Add the carrots to a pan of boiling water, bring back to the boil, then add parsnip and swede, and cook for 5 mins. Drain well.

  • Put the vegetables in a roasting tin with the squash, if using, red onion wedges and red pepper chunks. Drizzle with the oil to coat well, and season.

  • Roast the vegetables for 40 mins, then stir well, add the stock and cook for another 15 mins. Stir in the tomatoes and heat through for 5-10 mins. Garnish with parsley.

Top tip for making Root vegetable medley

The vegetables can be roasted the day before. Cool them in a bowl after roasting. To reheatIn a pan, bring the stock to the boil, add the vegetables and cook for 10-15 mins, stirring occasionally, until they are heated through and tender. Stir in the tomatoes and cook for another few minutes.

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