Name: Root vegetable medley recipe
Cook time: 55 min
Yield: Serves: 8
Cuisine: British
Ingredients: 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

By Jessica Dady

published 20 July 2019

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

Ingredients

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

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Method

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 bowlafter 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.

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.