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.

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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

Total Time1 hr 10 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 Dutch oven
• Season and stir well to coat with the liquid
• Cover and cook for about about 1 hour
• Stir after about 40 minutes 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.