Roast Root Vegetables

Whether as a dish on their own, or as an accompaniment, there is nothing so nice as roast vegetables. The trick is not to burn them, but to get them to slightly caramelise to maximise their taste.

2 portions
Prep: 10 minutes
Cook: 45 minutes


Root Vegetables

  • 1 small-medium sweet potato, washed and scrubbed, cut into 5 cm wedges
  • 1 small roasting potato, washed and cut into 5cm wedges
  • 2 large Jerusalem artichokes or 4 small, washed and scrubbed and cut in half or small ones left whole
  • 3 tbsp olive oil
  • maldon salt and freshly ground pepper


  1. To Roast: Preheat an oven to 250°C. Place all the vegetables in a roasting pan with the olive oil and season them generously with the salt and pepper, place them in the preheated oven. Leave the vegetables to cook for 15 minutes, then turn them and reduce the temperature to 200°c and leave them to cook for 30 minutes, turning them once again after 15 minutes. The vegetables should be crisp and dark golden brown. Keep warm until ready to serve.