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Roast vegetables


roast vegetables

Roast vegetables

West London slow roast beef without roasted vegetables and good gravy is like strawberries without cream. The roasted vegetables should be crisp, crunchy and tasty. I like to roast a mix of root vegetables with butternut squash. The more, the merrier.
I have also tried beetroot and sweet potatoes, which also work well.
Gravy made using the fat and juices from the beef should complement both the roast beef and the roast vegetables.
Prep Time 30 minutes
Cook Time 15 minutes
Roating time 40 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine British
Servings 6 people
Calories 161 kcal


  • 1 Peeler
  • 1 chopping board
  • 1 Large knife
  • 1 Large sauce pan
  • 1 Baking tray


  • 500 g Maris Piper potatoes
  • 300 g parnsips
  • 300 g carrots
  • 300 g butternut squash
  • 4 clove garlic
  • 3 tbsp Goose fat (or olive oil)
  • 1 sprig rosemary (fresh)
  • 2 leaf bay leaf


Step 1

  • Peel and chop the vegetables into large bite sized pieces. Keep in a pan of salted, cold water until you are ready to start cooking them. As some people do not like parsnips, I always cut them in a more rectangular shape then the potatoes to help them know which roasties to avoid.

Step 2

  • Par-boil the vegetables for around ten minutes. The potatoes should be on the cusp of starting to 'fray at the edges' and fall apart. Use a floury variety of potatoes such as the Maris Piper.

Step 3

  • Drain the vegetables and keep aside around a 500ml of the vegetable stock. Let them steam dry them in colandar for ten minutes, while giving them a bit of a bashing to roughen up the edges.

Step 4

  • Place the goose fat (or olive oil) in a roasting tray and then put in a hot oven (200C) for ten minutes or until the fat/oil is hot. Remove the roasting tray from the oven and chop the two of the garlic cloves into the hot fat/oil. Add then chopped chilli and then spread the vegetables around the roasting tray, turning them over in the fat/oil until they are coated. Place the roasting tray back into the oven and cook for twenty minutes. Take the roasting tray out of the oven, turn the vegetables and then add the other two chopped cloves of garlic and the sprigs of rosemary. Put the tray back in the oven and cook for another twenty minutes or until they are crisp and a deep golden colour.
Keyword roast, roasties

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