Roasted root vegetables are always a good side dish choice for a heavy, festive dinner. You can use any of your favourite root vegetables or squashes etc. I chose potatoes, parsnips, carrots and shallots this time.
These are the three separate roasting tins I made to make this dish:
3 large potatoes
3 large carrots
Chop the vegetables into lengthy sticks, approximately to similar sizes.
Roast them brushed with olive oil and seasoned at 180C for about one hour.
The roasting time can vary depending on the oven performance and the thickness of the vegetables. Just check when the vegetables are soft and have brown roasting marks. Then they are good to go.
3 small shallots
Peel the shallots and brush them with olive oil. Roast them under foil. Remove the foil only about 10 minutes before the end in case the shallots haven't browned enough.
Here I just served a cheese sauce and salad on the side.
What are your favourite roasted root vegetables? And do you usually have them at Christmas?