Oven Roasted Vegetable Medley
There’s nothing more comforting than a tray of golden, caramelised vegetables straight from the oven. This medley combines carrots, parsnips, shallots, and garlic with a buttery maple drizzle for a naturally sweet, savoury side dish. It’s perfect for a Sunday roast, holiday table, or simply to add colour and flavour to a weeknight meal.
Sarah Butler
Sarah Butler
Recipe - SuperValu Online
Oven Roasted Vegetable Medley
Prep Time10 Minutes
Servings4
Cook Time35 Minutes
Ingredients
3 Carrots
2 Parsnips
3 Shallots & 3 Garlic cloves
1 Sweet potato
A few sprigs of fresh rosemary
30g Butter
4 tbsp Olive oil
2 tbsp Maple syrup
Directions
Ingredients
- 3 carrots, peeled and cut into fingers
- 2 parsnips, peeled and cut into fingers
- 3 shallots, peeled and quartered lengthways
- 3 garlic cloves, whole
- 1 Sweet potato, peeled and cut into fingers
- A few sprigs of fresh rosemary
- Salt and pepper, to taste
- To garnish, 1 tbsp chopped parsley, chives or sesame seeds
For the maple drizzle:
- 30g butter, melted
- 4 tbsp olive oil
- 2 tbsp maple syrup
Method
- Preheat oven to 200°C (180°C fan / Gas 6).
- In a small saucepan, melt the butter with olive oil and maple syrup.
- Prepare the carrots, parsnips and sweet potato into even-sized fingers. Quarter the shallots lengthways.
- Arrange all vegetables in a large roasting tin and drizzle with the maple mixture, coating well.
- Season generously with salt and pepper, then scatter with rosemary sprigs.
- Roast for 35 minutes, turning halfway, until tender and caramelised.
- Garnish with chopped chives, parsley, or sesame seeds if desired.
Top Tip: Cut the vegetables into similar-sized pieces so they cook evenly. For extra depth of flavour, try adding chunks of beetroot to the mix.
10 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Irish Grown Carrots (1 kg)
€1.29€1.29/kg
SuperValu Parsnips Bag (500 g)
€1.49€2.98/kg
SuperValu Signature Tastes Mixed Onions. Shallots & Garlic (500 g)
€1.99€3.98/kg
SuperValu Sweet Potato Bakers (800 g)
€2.49€3.11/kg
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
SuperValu Irish Creamery Butter (227 g)
€2.39€10.53/kg
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
Clarks Original Maple Syrup (180 ml)
€2.75€15.28/l
Recipe
Ingredients
- 3 carrots, peeled and cut into fingers
- 2 parsnips, peeled and cut into fingers
- 3 shallots, peeled and quartered lengthways
- 3 garlic cloves, whole
- 1 Sweet potato, peeled and cut into fingers
- A few sprigs of fresh rosemary
- Salt and pepper, to taste
- To garnish, 1 tbsp chopped parsley, chives or sesame seeds
For the maple drizzle:
- 30g butter, melted
- 4 tbsp olive oil
- 2 tbsp maple syrup
Method
- Preheat oven to 200°C (180°C fan / Gas 6).
- In a small saucepan, melt the butter with olive oil and maple syrup.
- Prepare the carrots, parsnips and sweet potato into even-sized fingers. Quarter the shallots lengthways.
- Arrange all vegetables in a large roasting tin and drizzle with the maple mixture, coating well.
- Season generously with salt and pepper, then scatter with rosemary sprigs.
- Roast for 35 minutes, turning halfway, until tender and caramelised.
- Garnish with chopped chives, parsley, or sesame seeds if desired.
Top Tip: Cut the vegetables into similar-sized pieces so they cook evenly. For extra depth of flavour, try adding chunks of beetroot to the mix.