This savoury side dish of potatoes, carrots and turnips roasted with onions, celery and rosemary in a broth goes really well with roasted or grilled meats.
Classic Roast Vegetables
Servings: 4
Calories: 280kcal
Ingredients
- 4 medium potatoes peeled and quartered
- 2 small turnips peeled and quartered
- 4 medium carrots cut into 2-inch sections
- 1 medium onion coarsely chopped
- 1 rib of celery chopped
- 1 sprig of rosemary stem removed
- 1 cup of beef broth or vegetable broth
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp fresh ground pepper
Instructions
- Preheat oven to 375 Degrees F
- Put all ingredients into a enamel coated cast iron roast pan
- Season and stir well to coat with the liquid
- Cover and cook for about 90 minutes
- Stir after about 1 hour of cooking and ensure that vegetables are not sticking. Add a little water if necessary.