Food Monday ~ Orange Roasted Vegetables

Orange Roasted Vegetables
Preheat the oven to 200°C

4 medium carrots, peeled and cut in half lengthwise.
4 medium parsnips, peeled and quartered lengthwise
8 shallots, halved
4 small sweet potatoes, peeled and cut into wedges
Juice of I orange plus keep the orange skins
4 tablespoons olive oil
2 sprigs of rosemary
Pinch of fennel seeds
Pepper & salt
8 garlic cloves

Prepare the carrots, parsnips, shallots and sweet potatoes then place in a large bowl. Add all the remaining ingredients except the orange halves and garlic.  Toss to coat all the vegetables.
Spread the vegetables in a single layer on a roasting tray,  Add the orange skins and roast for 20 minutes.  Add the garlic cloves and toss the vegetables to prevent sticking, then even out once more and return to the oven for a further 20 minutes or until tender and slightly caramelised.  Serves 4

5 thoughts on “Food Monday ~ Orange Roasted Vegetables

  1. Nancy


    You know full well that I don’t like parsnips, yet you continue to print recipes that include them. And a recipe for 4 servings! Where the heck am I going to find 4 people who will swallow a parsnip?

    Well, actually I only need three now that I am reading Wisewebwoman’s comment. Do I hear three more
    volunteers who will eat dinner with me if I serve this dish? Speak up now and I will start peeling and roasting and have it ready for your arrivals at 6 P.M.

    I need to hear from 3 more people before I will commit to making this meal.

  2. Grannymar Post author

    WWW – Long gone are the days when carrots and parsnips were served only mashed together!

    Nancy – I am on my way and will eat your share of parsnips as well as my own. I LUV Parsnips!

  3. Grannymar Post author

    George – I have used orange & grated ginger with carrots in the past. The fennel seeds are my favourite this week so tried adding them with the orange juice. nom nom!


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