Get creative with Autumn Roasted Vegetables

Recipe by Marlen Watson-Tara, author of Go Vegan

When thinking about roasting vegetables, we tend to think of root vegetables such as potatoes, parsnips, sweet potatoes and carrots which are the old standbys when it comes to roasting, but there are all sorts of wonderful concoctions you can come up with from cruciferous vegetables like broccoli and Brussels sprouts to courgettes, onions and bell peppers. So why not get creative with your autumn roasted vegetables?

If you can, make a big batch and store-leftovers in the fridge for lunch, or freeze to use another time.

Whether you are making autumn roasted veggies as a side dish or the main course, use the following recipe as a guide and be adventurous with the vegetables and herbs you are using.

Makes 4-6 servings

Autumn roasted vegetables ingredients (as a guide)

2 parsnips, peeled and thickly sliced
2 large red beetroots, scrubbed, peeled and quartered
2 large carrots, cut into thick spears
1 large sweet potato, cut into thick spears
2 large red onions, peeled and thickly sliced
1 courgette, cut into irregular chunks
6 cloves of garlic, in skins (remove after roasting)
2 tbsp balsamic vinegar
Sea salt and freshly ground pepper
1 tbsp mixed herbs

Autumn roasted veggies method

Start off by ensuring the veggies are cut correctly to ensure they cook evenly and are done at the same time. A good rule of thumb is the denser the veggies the smaller the cut, so root veg such as potatoes and parsnips should be cut smaller than broccoli and cauliflower. Don’t forget, this recipe is just a guide so feel free to be creative with your autumn roasted vegetables.

Preheat the oven to 180°C (375°F), gas 5.

In a large bowl, toss the vegetables in the balsamic vinegar. Add some sea salt and freshly ground black pepper and sprinkle with a spoonful of your favourite herbs: oregano, thyme, rosemary, sage, parsley or basil, and mix well.

Transfer the vegetables to a parchment-lined roasting tin.

Roast the vegetables for about one hour, stirring them at least twice through the cooking time. Spritz with some water during cooking if the veggies begin to dry out. If you prefer your vegetables less cooked, shorten the roasting time.

The balsamic vinegar and sea salt make for fabulous roasting, complementing the caramelized sweetness with a perfect touch of salty tart.

Note: most people roast veggies by coating with oil, but the Human Ecology Diet avoids added oils.

This recipe is featured in Marlen Watson-Tara’s wonderful book Go Vegan. You can read our book review here.