These roast vegetables went along with the roast beef I made recently. No explanation required.
Roast vegetables are wonderful alongside their meat partners. Or, even just great on their own. We had these vegetables growing on my parent’s farm when I was young and we roasted them often. All that was needed apart from the vegetables were some herbs, a good amount of olive oil and some seasoning.
I roasted these in the oven at 150oC along with the roast beef I recently baked for 1 1/2 hours.
Roast vegetables to go with the Roast beef
Cook time
Total time
Quite simply roast vegetables in the oven. Given some extra attention with thyme, seasoning and olive oil.
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
Ingredients
- An equal mix of roughly chopped potatoes, and carrots and parsnips cut into large battons. Enough to fill a large roasting dish.
- Olive oil
- Small bunch of thyme leaves
- Salt and pepper to season.
Instructions
- Add the chopped vegetables into a roasting dish.
- Add enough olive oil to cover the vegetables.
- Spread the thyme leaves evenly over the vegetables.
- Season with salt and pepper.
- Mix together with your hands so the oil, herbs and seasoning spread evenly among the vegetables.
- Roast for 1½ hours. I made this with the roast beef so the temperature was 150oC and I placed the dish into the oven 1/12 hours before the final cooking time of the beef.