Herby Roasted Vegetables

Not only is this super-easy recipe a great way to use up forgotten vegetables, but it’s perfect for encouraging the kids to ‘eat a rainbow’ too. Nutritious and delicious, this is the ideal cold-busting winter-warmer dish.

Cooking Time 60 minutes
Roast Roast


  • Root vegetables (such as carrots, beetroot, parsnips, sweet potato, butternut squash and parsnip)
  • Softer vegetables (such as red onions, whole garlic bulbs, courgettes, tomatoes, red peppers and aubergine)
  • Hillfarm cold pressed rapeseed oil
  • Fresh thyme & rosemary
  • Salt & pepper


  1. Preheat the oven to 200°C
  2. Cut all vegetables into similar-sized chunks
  3. Add a splash of oil to a large roasting tin, and heat for a few minutes in the oven
  4. Next add the root vegetables, generously coating with the hot oil before seasoning with a good pinch of salt and pepper
  5. Scatter all the herbs over the vegetables before putting into the oven
  6. After 20-25 minutes, add the softer vegetables, then give the tin a good shake before putting it back in the oven
  7. Cook for another 25-30 minutes, keeping an eye on the vegetables towards the end of the cooking time
  8. Serve as a side dish, or add leftover roast chicken, feta or chickpeas for a quick and nutritious main meal.

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