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American Recipes Side Dish

Classic Roast Vegetables

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

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.
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 280kcal
Author: Kevin Lamoureux

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 vegetable or beef 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.

Notes

Turn this into a vegetarian dish by using vegetable broth instead of beef broth.

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