Roasted root veg. Sweet, soft, slightly caramelised and packed full of warming, rich delicious flavours. This is the perfect side or base for a great vegetarian main course. And it is simple to make with whatever you have in your fridge!
Am I allowed to share another roasted veg recipe so quickly?? I only shared my Roasted Brussels Sprouts with Fish Sauce Vinaigrette at the weekend!!! But this dish is so good, so simple and so perfect for the cold weather we have been having here in Western Australia. And it is a great way to get my kids eating plenty of beta-carotene and vitamin A boosting veg! All good for keeping their immune system up whilst cold and flu season are in full swing.
Also it looks so bright and inviting. You know it will be sweet and warming. If I am cooking this up for Stew and I, then I will add chilli flakes. But for the boys I will just give it a bit of a grind with black pepper instead.
There is turmeric in there too. Which enhances the wonderful earthiness of the veg, boost the colour and turmeric is excellent for your immune system.
I am big on immune boosting foods!!! When I was diagnosed with alopecia 2 years ago, I did a lot of research on immune boosting foods. You can read the full post here.
You can mix and match this dish to suit was is in your fridge. Add more carrots, add more sweet potato, sub in a different pumpkin/squash. You could even add in some standard white potatoes as well. If you see purple, yellow or black carrots at the farmers market them buy them and add them in. They are a fab twist and the kids love the quirkiness!
There are so many ways to serve this!
It is the perfect side for a grilled steak.
The sweetness pairs perfectly with my prosciutto wrapped chicken!!!! (As I served it in the photo above - Recipe coming tomorrow)
Or stir the veg through some cooked pasta or rice and top with a fried egg. I love adding a fried egg to dinner, the oozing yolk creates a great sauce! Check out my chilli pasta with a fried egg!
Apologies again for sharing more roasted veg! But you know I love roasted my veg. More flavour, more nutrients and just more interesting. If you want other ideas for roasting your veg, then check out my Roast Veg recipe collection. I add to it all the time. And I have a great fennel dish coming up next week!
For now, I hope you are surviving cold and flu season 🙂
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Get the Recipe
Roasted Root Veg
- 3 carrots (I used a combination of orange and purple carrots)
- ½ red onion
- 1 sweet potato
- ½ butternut pumpkin
- 1 ½ tablespoon olive oil
- 1 teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon chilli flakes (optional)
- ½ teaspoon brown sugar
- Pre-heat the oven to 200ºC/390ºF.
- Peel all of the vegetables and then cut them all into 2-3cm (1") pieces.
- Tip them all into a baking dish.
- Pour over the olive oil and use your hands to turn everything together.
- Sprinkle with the turmeric, salt, chilli flakes (If using) and brown sugar. Mix well to coat everything.
- Roast for 35-40 minutes until everything is cooked through and has some caramelisation on it.
- Garnish with fresh parsley
Nutrition is per serving
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