Use any vegetables you like for this recipe – root vegetables always roast up well, but don’t forget about cauliflower, cabbage, fennel, beetroot and zucchini – that will add colour and nutrients to your platter. Any leftovers can be turned into my Bubble and squeak cakes with a fried egg and red onion gravy.


  • 6 potatoes

  • 2 large sweet potatoes

  • ½ butternut pumpkin, deseeded

  • 1 bunch baby carrots or 2 large carrots

  • 2 large parsnips

  • 1 Tbsp za’tar or dukkah

  • 2 Tbsp ghee, tallow or coconut oil (or other heat-stable cooking fat)

  • Sea salt and freshly cracked black pepper


  • 1.

    Pre-heat oven to 180’C

  • 2.

    Peel and chop vegetables in to bite sized pieces (if your vegetables are organic, then just give them a scrub and keep the skin on)

  • 3.

    Cover with cooking fat, za’tar or dukkah and season with sea salt

  • 4.

    Roast for 35-40 minutes or until all tender and starting to caramelise

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

2 2 2 2 2
Average Rating
1 comment • 2 ratings
Please login to comment
Posted by lyncrtReport
Made this last year and it was not only easy but a huge hit with everyone