Veggie Roast

I am the self-proclaimed Queen of Lazy Cooking.

My number one go-to? bakes and roasts.

Why? Because I don’t have to think about it.
Chop chop chop, pop it in the oven, 40 minutes later, we’re done.

Here’s an easy roast I did a few weeks ago. Vegan and vegetarian-friendly. Also, can I just say now, that I am the worst when it comes to recipes? I usually wing things then realise later that they would be fun to blog and so I don’t have specifics to guide people with. Sorry about that! IMG_2860

(Just wing it really. Guesstimate quantities and use what you have in your kitchen)

  • Potatoes
  • Butternut
  • Green peas (frozen or pre-boiled)
  • Carrots
  • Leeks
  • Green peppers
  • Green beans
  • Extra virgin olive oil, sea salt, herbs and spices to season.
    I’d wanted to throw in onions, but forgot!
    Honestly, I’m not anal about how I go about roasts.
    Only thing I suggest is that you put in your potatoes, carrots and butternut first because they take slightly longer to cook than frozen peas and green beans.
  • Preheat your oven to 180 deg C on the grill setting. If your oven doesn’t have a grill setting just use the default.
  • Chop up all your ingredients and put the potatoes, carrots and butternut into a baking or casserole dish.
  • Drizzle with olive oil and add salt, spices and herbs to taste. I used ground peppercorns and chillies, as well as a little sea salt and rosemary.
  • Toss your dish to get oil and spices all over your contents.
  • Roast these for about 15-20 minutes till they start to cook and soften.IMG_2870
  • Take out your dish and add the leeks, green peas, green beans and other ingredients that cook fast (use your wisdom on this one).
    PS: I had put in my leeks, peppers and green beans with the potatoes and butternut earlier on and that was a mistake because they ended up overcooking. Keep them for last.
  • Add some herbs and spices and toss your dish again.
  • Increase the temperature setting to 200+ deg C. and return your dish into the oven. I set mine to 230 deg C.
  • Use a fork to gently and carefully turn the contents every 5 minutes (Or just leave it, if like me, you don’t care too much about evenness).
    Continue until your veggies start to char.
  • Once you’re satisfied with the level of charredness (is that even a word?), take out your dish and serve hot.


Thinking of it now, red kidney beans would have been delicious with this! Next time, maybe.
Love and Light

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