At this point in the winter all us vegbox people are up to our ears in root veg. Soups, stews, raw as crudites, I’ve tried it all. I had a whole bunch leftover and decided to just roast it all up. I don’t cook with oils so instead I tossed each in a special combination of juices, herbs & spices.
- Carrots with orange juice, marmalade, italian herbs, salt & pepper
- Parsnips with honey, soy & chinese 5 spice
- Pumpkin & onion with fresh chili, garlic, lemon juice & cumin
- Jerusalem artichokes with balsamic vinegar & thyme
I lined them up but the juices mingle together a little which is fine. The Jerusalem artichokes take the longest to cook so if you want to put everything in at the same time cut those the smallest. All ovens vary, as do the veggie sizes so really you have to stab them and cut them and taste them to know when they’re done. Definitely over an hour and usually under two. Stick around gas mark 3, 160c, 325f.
Top tip: If you have leftovers you can use it for a fab & super easy breakfast! Just mash it all up together and spread it in a shallow baking pan. Make a depression for each egg using the back side of a spoon. Crack an egg in each depression and bake in the oven for about 10 minutes or until the egg is done to your liking.