Nothing beats a beautiful roast, and vegetables are sensational roasted either on their own or accompanying a great cut of meat.
Here are our tastiest tips on the best winter vegetables for roasting.
Slow roasted, brussel sprouts become a rich and earthy pocket of flavour, make sure to keep them well basted in oils and juices to stop them drying out.
Roast whole beetroots first, then cool them down. Next, peel them and then re-roast with sea salt & black pepper to maintain the rich colour and texture.
Sensational laced with olive oil and garlic, field mushrooms are the perfect accompaniment with any roasted meat due to their lovely earthy flavour.
Packed full of flavour, the parsnip is perfect peeled and roasted smothered with olive oil making a perfect partner with roasted pork & beef.
Delicious when whole roasted, leave the corn in its outer leaves until it turns black, then wrap in glad wrap to let steam for 10 minutes. Remove the leaves to reveal luscious moist amazing corn kernels, serve with any roasted meat.
Slow roasted the Spanish onion gives an amazing depth of flavour that most vegetables don’t have. Serve with any roast.
Whole roasted garlic cloves give a any roast that extra hint of wow, crush them a little to release their flavour through your other vegetables.
A great accompaniment to whole roasted fish and Kipfler potatoes, the fennel is ideal for roasting as their skins are crispy, with beautiful fluffy flesh inside.
These yummy spuds are ideal for roasting as their skins are crispy, with beautiful fluffy flesh inside.
Beautiful and mouth-watering tasty, when slow roasted the capsicum can make any roast amazing due to its sweetness and succulence.