Roasted Vegetables

Roasted Vegetables are recommended by Frances Phasey as an ideal accompaniment to her delicious cornbread. This is a great way to use seasonal vegetables, changing the contents over the year.

Share Print


A mixture of vegetables chopped into large pieces.  You need enough to cover the bottom of a baking tray.  Carrots, parsnips, cauliflower, broccoli, beetroot, peppers tomatoes or squash all work well.




Herbs and/or garlic

blog image


  1. 1) Arrange the chopped vegetables in the bottom of the baking dish.
  2. 2) Drizzle generously with oil and add seasonings.
  3. 3) Mix them together and spread them out again so they form a single layer.
  4. 4) Put them in a hot oven and cook until they are soft and beginning to caramelize.
  5. 5) Serve with cornbread, sausages or with a roast dinner.