Easy One Tray Roasted Onions And Root Vegetables Recipes

Steps:

• If pre-preparing the vegetables, clean, peel,trim them all EXCEPT the potatoes. Place in a ziplock bag & squeeze in the juice of one lemon. Add the balsamic vinegar & olive oil and seal tightly - store in the refrigerator for up to 2 days. On the day, add your potatoes to the bag & coat thoroughly.
• For cooking on the same day, follow the above instructions but ADD the potatoes along with the other vegetables, cut them into small even-size pieces. Make sure the vegetables are thoroughly coated in oil & vinegar and leave to one side whilst the oven heats up.
• Preheat oven to 200 C, 400 F or gas 6.
• Put all the vegetables into a large roasting tray & tip in the oil & vinegar from the bag. Sprinkle generously with the thyme leaves, salt & freshly ground black pepper.
• Make a tent of aluminium foil over the vegetables & seal tightly.
• Roast for 30 minutes & then uncover and roast for a further 30 minutes. Give the vegetables a good stir half way through & just before serving.
• Tip the vegetables onto a platter and serve immediately, garnishing with fresh parsley & a sprig of fresh thyme.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the broccoli, sweet potatoes, red peppers, courgettes, onion, garlic and tomatoes into a bowl and add the olive oil along with plenty of salt and pepper. Toss well, then tip onto a large baking tray or two smaller trays, ensuring everything is in an even layer.
• Put in the oven and roast for 35-40 mins, tossing halfway, until cooked through and lightly caramelised.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
• Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.

Steps:

• Pre-heat oven to 220C/450F/Gas mark 7.
• Cut a large piece of baking parchment, greaseproof paper or baking paper to size - it should fit the roasting tray with enough paper to bring the sides up to form a parcel.
• Place all the prepared vegetables into a large mixing bowl and add olive oil to personal taste; I used about 2 tablespoons for my vegetables over the Christmas period.) Mix the vegetables well, making sure that they are all coated in olive oil. Season to taste, remembering that it is nice to sprinkle extra seasonings on before serving. Add a few sprigs of fresh thyme.
• Place all the vegetables into the prepared paper parcel in the roasting tray, and spread them out so that they are more or less even. Bring the sides of the paper up and scrunch it up in the middle to form a big paper parcel!
• Place the vegetables in the pre-heated oven and cook for 30 minutes.
• After 30 minutes has elapsed - carefully take the vegetables out and open up the paper parcel to allow the vegetables to crisp up and go brown and crunchy - give them a gentle stir and place them back into the oven. Turn the heat up to 250C/495F/Gas Mark 8 and allow them to continue roasting for a further 15 to 20 minutes, or until soft, crispy and golden brown with some charred edges.
• Place them on a large serving platter in the paper if you wish or place them into a large serving dish - sprinkle with more seasonings and garnish with fresh thyme.
• Smaller parcels of root vegetables can be cooked, but you will need to reduce the cooking times by about 10 to 15 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.