Sunday, 4 May 2014


Sunday roasts can seem like a daunting challenge for a novice cook . All those different veg, the meat and
potatoes that all need preparing and cooking at different times and temperatures. Seems like a good idea just to go and get a pizza really.

This simple guide to roasting your potatoes and veg in one go will cut so much stress out of the ordeal. Just prepare and throw in the oven at the right time with your roast meat.

 Sprinkle with feta for a flavor kick and you have roast veg for two! Simple!

One Shot Roast Veg And Potatoes (Greek Style)

A Good Glug Of Vegetable Oil
4 Tbsp Thyme
4 Garlic Cloves
250g Potatoes
250g Celery
250g Carrots
250g Beetroot
1 Diced Red Onion
Salt And Pepper To Season
50g Feta

  1. Warm up your oven to 200 degrees (180 fan) and line a baking tray with foil
  2. Pour in a good glug of oil to cover the base of the tray and add in two tbsp of the thyme.
  3. Crush the garlic gloves a little to release the flavor and add to the oil. Please the tray in the oven whilst you prepare the veg.
  4. Chop your potatoes and celery to thumb sized pieces before peeling and chopping the carrots and beetroots again to thumb
    sized pieces.
  5. Take the tray out of the oven and tip all the veg including the diced onion into the tray before tossing them all in the oil with a wooden spoon.
  6. Sprinkle over another another 2 tbsp of thyme and season with salt and pepper before placing back in the oven for 35-40 minutes
  7. Remove from the oven and sprinkle with the feta cheese

I served my veg with a 1kg spatchcock chicken which took the same amount of time as the veg in the oven so for the ultimate easy roast I suggest using that as your meat and finding some stuffing that takes the same amount of time so you can just lash everything in the oven together at the same time

Couldn't be simpler! 

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