There's something really satisfying about roasting vegetables. You chop them up, toss them with a bit of oil, stick them in the oven, and half an hour later you've got golden, caramelised vegetables that taste amazing. It's one of those cooking methods that's hard to mess up, and the results are always delicious.
This week, we're focusing on root vegetables - potatoes, sweet potatoes, parsnips, carrots, and beetroot. They're all in season right now, they're affordable, and they're really good for you. Let's look at some easy ways to roast them.
Why Root Vegetables Are Good for You
Root vegetables are packed with good stuff. They've got fibre, vitamins, and minerals that give you steady energy throughout the day. When you get organic ones from your OrganicBox, you're avoiding the pesticides and chemicals used in conventional farming.
Potatoes get a bad rap sometimes, but they're actually full of vitamin C and potassium. Keep the skin on when you roast them - that's where a lot of the nutrients are.
Sweet potatoes are loaded with vitamin A, which is great for your eyes and immune system. They're naturally sweet and go well with both savoury and slightly sweet flavours.
Parsnips have a subtle sweetness and get really creamy when roasted. They're high in fibre and vitamin C.
Carrots are famous for being good for your eyes, and roasting them actually makes their nutrients easier for your body to absorb.
Beetroot is great for your heart and blood pressure. It also turns everything pink, which can be fun or annoying depending on what you're making!
Tips For Roasting Root Vegetables
Here are a few simple tips to get the best results:
- Cut everything roughly the same size so it all cooks evenly. Chunks about 2-3cm work well.
- Don't crowd the pan - give your vegetables space so they roast instead of steaming.
- Use high heat - around 200-220°C works best for getting that nice golden colour.
- Flip them halfway through so both sides get crispy.
- Season well - root vegetables can handle plenty of salt, pepper, and herbs.
Making the Most of Your Root Vegetables
Meal Prep: Roasted root vegetables keep in the fridge for 4-5 days. Make a big batch on Sunday and use them all week in different meals.
Leftovers: Use leftover roasted vegetables in soups, mash them up as a side dish, or add them to grain bowls.
Keep the Skins On: For organic vegetables like the ones in your OrganicBox, there's no need to peel them. Just give them a good scrub and you're good to go.
Don't Waste the Tops: Beetroot leaves can be cooked like spinach, and carrot tops can be blended into pesto or herb sauces.
Why Choose Organic?
When you roast vegetables, their natural flavours really come through. With organic produce from OrganicBox, you get better taste without any chemical residues. Root vegetables grow underground where they can pick up whatever's in the soil, so choosing organic makes even more sense for these crops.
Plus, when something tastes this good naturally, you don't need to do much to it. Just some oil, salt, and herbs, and you're set.
Give one of these recipes a try and let us know how it goes. Share your roasted vegetable creations on social media and tag us - we love seeing what you're making with your OrganicBox.
