Roasting a pan of vegetables, topped with sausages, chicken thighs or breasts, fish or feta/halloumi makes a really simple one dish supper. 

As a general rule, most vegetables take about 40 minutes to roast at 180*c.  Cut the vegetables into bite size chunks, drizzle them with oil and salt and pepper and stir through any additional seasoning (curry powder, harissa, Cajun seasoning, lemon juice, smoked paprika) or leave them plain.  You can use a variety of vegetables, from white potatoes with rosemary and garlic, sweet potatoes, squash, tomatoes, aubergines, courgette, peppers, fennel, beetroot etc.

For chicken or sausages, add to the vegetables at the start of cooking as they will take about 40 minutes to cook through.  If you are adding chicken, rub thighs with a seasoning or alternatively, stuff the middle of the chicken breast with cream cheese and wrap in bacon or parma ham.

For fish, add it to the tray of vegetables for the final 10 minutes of cooking time with a drizzle of olive oil / a tsp of butter and a squeeze of lemon.  

ROAST COD WITH TOMATOES, POTATOES AND CHORIZO

350g potatoes (we use small salad potatoes), cut into 1 cm slices
Handful cherry tomatoes
Optional: 1 red pepper, diced
2 tbsp olive oil
juice of 1 lemon
salt & pepper
½ chorizo sausage, cut into 1.5 cm slices
2 skinless cod / haddock filets
knob of butter / drizzle olive oil
Optional: 80g rocket
Squeeze of lemon
Handful chopped fresh parsley

• Preheat the oven to 180*c. Place the potatoes and tomatoes  (and pepper if you are using it) in a baking dish.  Drizzle over the oil and lemon juice, mix well and season with salt and pepper. Bake in the oven for 20 minutes, the add the chorizo and bake for a further 10 minutes
• Place the cod fillets on top of the potatoes and top with a knob of butter / drizzle of olive oil. Return to the oven and bake for 10-15 minutes until the fish is cooked through
• Optional: remove the fish and stir through the rocket, then place the fish back on top
• Top with a squeeze of lemon and some chopped fresh parsley

ROASTED BEETROOT & SALMON SALAD

500g fresh beetroot
3 tbsp olive oil
salt & pepper
2 salmon steaks
80g rocket / baby spinach / watercress
1 tbsp capers
Handful dill, chopped
Optional: 2 hard boiled eggs, chopped
2 tsp apple cider vinegar
optional: 1 tbsp grated horseradish
1 tsp maple syrup

• Preheat the oven to 180*c. Peel and dice the beetroot into 2cm chunks.  Place the beetroot in a roasting dish and toss with 1 tbsp olive oil.  Season with salt & pepper. Cover with foil and roast in the oven for 45 minutes.  If you are adding hard boiled eggs, boil the eggs for 8 minutes, then cool.
• Remove the foil and add the salmon steaks. Drizzle over 1 tbsp of oil and return to the oven for 15 minutes until the salmon is cooked through
• Once cooked, place the beetroot in a bowl and stir through the capers, dill and salad leaves.
• Whisk together 2 tbsp olive oil, 2 tsp apple cider vinegar, horseradish if you are using it, the maple syrup and salt & pepper. Sprinkle over the salad and mix well.  Flake the salmon and sprinkle over the top of the salad.  Top with a few more capers and some chopped dill

CURRIED CAULIFLOWER & SQUASH SALAD

½ cauliflower
½ butternut squash
1 garlic clove
juice of 1 lemon
3 tbsp olive oil
3 tsp medium curry powder
salt
handful cashew nuts
handful coconut
handful raisins
fresh coriander / leaves
3 tbsp coconut yoghurt
Handful chopped mint
½ tsp maple syrup

• Preheat the oven to 180*c
• Cut the squash into chunks (skin on) and cauliflower into florets and place in a roasting tin
• Mix 2 tbsp olive oil with 2 tsp curry powder, garlic and lemon juice. Stir through the vegetables
• Scatter with a generous pinch of salt and drizzle with olive oil. Sprinkle over 1 tsp curry powder and stir through (this makes sure everything is really well covered)
• Bake for 30 minutes, until the vegetables have started to soften and char on the edges
• Add in cashews, coconut and raisins
• Bake for a further 15 mins
• Optional: stir through some fresh green leaves such as baby spinach and sprinkle with a handful of chopped fresh coriander
• Optional: To make a coconut dressing, mix 3 tbsp coconut yoghurt with a handful of chopped fresh mint, a punch of salt and ½ tsp maple syrup

SAUSAGE TRAY BAKE

2 red onions
2 sweet potatoes
Salt and pepper
1 tbsp olive oil
Optional: 1 raw beetroot
1 x packet of good quality sausages
1 tsp mustard
80g rocket

• Preheat the oven to 180*c. Peel and chop the onion into quarters and place in a roasting tin.  Peel and chop the sweet potato into bite size chunks and add to the roasting tin.  Season with salt and pepper and drizzle over the olive oil.  Toss until well covered.
• Place the sausages on top of the vegetables and roast in the oven for 40 minutes, until everything is cooked through
• Remove the sausages and set aside. Stir 1 tsp mustard through the vegetables, then stir through the rocket
• Replace the sausages and serve

ROASTED VEGETABLES

EXTRAS TO HAVE WITH ROASTED VEGETABLES