“One-pan roasties” are fantastic during winter when you want something warm and hearty, but they really are great at any time of the year. In summer, they can be the base for some fabulous salads to go with your BBQ. With autumn just around the corner, they are a lovely way to combine the last of the summer vegetables with the start of the autumn harvest.
I usually use carrot, potato, kumara, and onion as a base and build on that. Then, depending on the time of the year, I’ll add in whatever seasonal vegetables are available or what I have in the fridge.
I always cook up way more than one dinner’s worth – filling the roasting dish to its limits – just so I have plenty for leftovers. I then use the leftovers for frittatas, soups, salads, hummus, and lunches, or simply to reheat for quick vegetables the next night.
2 cup carrots, chopped
1 parsnip, chopped
1 cup kumara, chopped (scrub don’t peel)
1 cup potato, chopped (scrub don’t peel)
2 cup pumpkin, chopped (peel, de-seed)
2 onions, peeled, cut into 1/6’s
1 capsicum, chopped (de-seed)
2 cup broccoli florets or cauliflower florets or courgette chunks or Brussels sprouts (halved); or a combination
1 cup kale or silverbeet, roughly chopped
2-3 tbsp olive oil
1 tsp cumin seeds (optional)
1 tsp fennel seeds (optional)
1 tbsp fresh thyme or rosemary; or 1 tsp dried herbs (optional)
Pepper & salt
Preheat the oven to 190C. Line a large oven dish with baking paper. In a bowl, combine the carrots, parsnip, kumara, potato and pumpkin, 1 tbsp olive oil, ½ tsp cumin, ½ tsp fennel, thyme, pinch/grind of pepper and salt. Toss to coat the vegetables with the oil, herbs and spices, turn out onto the baking tray and spread out. Bake for 20 minutes.
While the first lot of vegetables are baking, toss the onion, capsicum and broccoli, etc. in 1 tbsp olive oil, ½ tsp cumin, ½ tsp fennel, pinch/grind of pepper & salt. After the first 20 minutes add these vegetables to the others, give it all a stir and return to the oven for 15-20 minutes.
While the vegetables are in the oven, toss the kale in ½ tbsp olive oil and a pinch/grind of pepper. Add this to the vegetables once the 15-20 minutes is up. Cook for a further five minutes.
Add or subtract different vegetables, depending on what is in season, what you have to hand or what you like. Alternatively, change the spices and herbs depending on what you have in your pantry or what you like.