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Crispy roasted vegetables recipe
- Cuisine: Modern Australian
- Serves 8
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
You can hardly have a roast turkey without some crispy vegetables on the side. Potatoes and parsnips roasted this way have a wonderful crisp golden crust. The garlic and rosemary give the vegetables extra punch. Serve with any roasted meat or poultry.
Ingredients
1kg even-sized potatoes such as desiree, Dutch creams or pontiac, peeled, halved or quartered¼ cup olive oil
Sprigs of rosemary (optional)
Sea salt and freshly ground black pepper, to season
4 parsnips, scraped lightly, halved
8 small red onions, halved
4–6 garlic cloves (optional)
Preparation
Preheat the oven to 200°C. Boil the potatoes in a saucepan with enough water to cover for about 5 minutes, until just tender. Drain and cool slightly. With the lid on, shake the pan lightly so that the potatoes dry and have a slight crumbling on the surface but retain their shape.Mix the oil, rosemary, salt and freshly ground black pepper together in a bowl. Add the potatoes, parsnips and onions and toss until well coated. Arrange the vegetables in a single layer in a baking tray.
Bake for 1 hour, or until very crisp, adding the garlic cloves after 30 minutes and turning occasionally. Serve immediately.
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Crispy roasted vegetables recipe then browse more Modern Australian recipes, side dish recipes, vegetarian recipes, christmas recipes, margaret fulton christmas recipes, easy recipes, baking recipes and our most popular hainanese chicken rice recipe.
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Red wine or white wine?
The general rule with wine is that red wine, with its richer and deeper flavours, is a great accompaniment to red meats, while white wine works well with white meats (fish and chicken). However take time to experiment, there are plenty of exceptions to the rules and with wine the rules are definitely made to be broken.
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