Home > Side dish > Roast Vegetable Casserole

Roast Vegetable Casserole

Winter draws in and a wee winter warmer of root veg keeps out the cold nicely!


  • 2 sweet potatoes
  • 1 carrot
  • 1 parsnip
  • 2 sticks of celery
  • 2 spring onions
  • 6 brussel sprouts
  • 4 cloves of garlic (preferably smoked)
  • ½ a small onion
  • 1 tbsp of honey
  • A large pinch of pimento powder
  • A small pinch of cayenne
  • A large pinch of ground black pepper
  • 100ml olive oil
  • 100ml boiling water


Peel and crush the garlic, finely chop the onion and combine with the pimento, cayenne, pepper and olive oil. Stir well and set aside.

Preheat the oven to 180°C. Peel and chop the remaining vegetables to roughly the same size (1cm chunks).

Heat a pan over a med-high heat and pour in the olive oil mixture and, when it starts to fry, toss in the root veg and stir. Add the remainder of the veg after a 2-3 minutes. Dissolve the honey in the boiling water and pour into the pan after 3-4 minutes.

Preheat a casserole large enough for all the vegetables in the the oven. Pour the contents of the pan into the casseole and roast in the oven for 30-40 minutes until nicely browned on top.

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