Oven Roasted Vegetables With Delicious Creative Dressings
Prep time
Cook time
Total time
Recipe type: Vegetables
Serves: Serves 4
  • Vegetables: 1 fennel – cut into 4 pieces
  • 3 large carrots – cut lengthways
  • 3 large parsnips – cut lengthways
  • 4 small beetroots (boil in a separate pot to avoid all your vegetables turning red)
  • 4 small onions cut onions in half
  • The Dressings: Fennel: Butter, lemon juice and slice, thyme, garlic, salt and pepper
  • Parsnips: Clementine juice, olive oil, vinegar, rosemary, garlic, salt and pepper
  • Carrots: Sage, olive oil, garlic, cumin, salt and pepper
  • Beetroots: Olive oil, garlic, balsamic vinegar, marjoram, salt and pepper
  • Onions: Olive oil, bay leaves, sprinkle of sugar, vinegar, salt and pepper
  1. Cut all the vegetables into manageable pieces.
  2. Place them in hot water and par boil for about 5-10 minutes. The beetroot needs a bit more time than the others, and cooked in a separate pot.
  3. Each vegetable will have its own dressing. Prepare each dressing separately in a bowl that is large enough to dip the vegetables into.
  4. For the quantities just use your judgement you only need enough for each of the vegetables, which you will dip into the bowls and cover with the dressing.
  5. Arrange each vegetable in a baking tray lengthways after you have dipped each in it’s dressing. See photo.
  6. Place in a hot oven and roast for approximately 30 minutes.
Recipe by JAQUO Lifestyle Magazine at http://jaquo.com/oven-roasted-vegetables/