Roast vegetables

Veg it up!

  • 15 mins preparation
  • 1 hr 20 mins cooking
  • Serves 6
  • Print
Roasting enhances a vegetable's flavour and creates a perfect side dish. A mixture of roast potato, pumpkin, onion and parsnips are classic. Add zucchini, garlic, capsicum, eggplant, corn or carrot halfway through cooking for a change.
Looking for our favourite family roast recipes to go with these?


Roast vegetables
  • 6 potatoes, peeled, halved or quartered
  • 6 thin pumpkin wedges
  • 6 small onions, peeled
  • 6 parsnips, peeled, halved lengthways
  • olive oil


Roast vegetables
  • 1
    Preheat oven to 190°C (170°C fan-forced). Dry vegetables thoroughly with paper towel.
  • 2
    Heat oil in a baking pan in oven for 5 minutes. Add vegetables, baste with oil and season. (Or add vegetables to baking tray if cooking meat.)
  • 3
    Bake for 1 1/4-1 1/2 hours, turning several times, until tender and golden.

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