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.

roast vegetables
Classic Roast Vegetables
Prep Time
10 mins
Cook Time
1 hr 30 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 280 kcal
Author: Kevin Lamoureux
  • 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
  1. Preheat oven to 375 Degrees F
  2. Put all ingredients into a enamel coated cast iron roast pan
  3. Season and stir well to coat with the liquid
  4. Cover and cook for about 90 minutes
  5. Stir after about 1 hour of cooking and ensure that vegetables are not sticking. Add a little water if necessary.

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