Lockdown Easy Cooking : Roasted Veg (and Chicken?)#glutenfree

Here is another recipe aimed at the new cooks who are currently  finding their way around the kitchen for the first time.Image result for roasted root vegetables

Roasted veg is a classic that takes all the sweat out of cooking in general. I have scaled this down for 2 people  so adjust amounts according to the number of people in your household.


  • 1 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets
  • 1 small red onion
  • 2 tbs olive oil
  • 1/2 teaspoon sea salt (I like  course sea salt because of the crunchy salt explosions but they are probably not heart-healthy – so any salt will suffice)
  • freshly ground black pepper (fresh ground pepper is best but if your stock cupboard has ground white pepper that is fine – just go easy with it)
  • 1 tablespoons coarsely chopped fresh rosemary leaves (optional)
    OR a teaspoon of something more spicy if you prefer such as paprika, ground cumin or coriander.

As a One-Pot solution – you can place chicken pieces in with the veg and have a whole meal in a pan!
You can also use sausages with this instead of chicken but if you are using veggie sausages make sure they don’t over cook.
I often add mushrooms but make sure they do not overcook.


  • Heat the oven to 425°F.
  • Peel the root vegetables if desired, (leaving skins on is quite acceptable)
  • Cut them into roughly 1-inch chunks
  • Cut red onion (vertically) into 6 pieces.
  • Put oil and any dried spice, pepper, in a bowl and add veg chunks, mix until veg is coated  in the oil.
  • Place the root vegetables and red onion in roasting pan or rimmed baking sheet.
  • Spread out in an even layer.
  • Sprinkle with salt
  • Place lightly oiled Chicken (if used) into the middle of the veg. I like to rub some garlic onto the chicken but that is optional
  • Roast in centre of the over for a minimum of 30 minutes.
  • Coarsely chop rosemary leaves (if used).
  • Remove the baking sheet from the oven, sprinkle even over the vegetables with the rosemary
  • Continue to roast until the vegetables are tender and caramelized (approx 10 to 15 minutes.)

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