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October 26, 2020

Roasted Root Vegetables with basil and lemon salt

Posted on July 16, 2015 by in Uncategorized

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Roasted Root Vegetables

Roasted root vegetables are foods from mother nature and little has to be done to them, they are just that good.

Roasted root vegetables like parsnips, sweet potato, potato, pumpkin, beetroot, onions, there are so many to mention. They all have such incredible flavor and sweetness, that a drizzle of olive oil and some TLC in the oven transform them into delicious winter food.They were so good that yesterday while I was shooting these images, I could not stop eating and may I say the parsnips in particular, were sweet and utterly delicious.

Roasted Root Vegetables

Food does not have to be complicated. We so often want to turn the proverbial apple cart upside down when planning a meal, yet if we keep it simple and honest, the food will be good. My roasted root vegetables were proof of that. To me, it was a meal, but maybe the man in your life would enjoy a piece of roast chicken, lamb or pork with it, that is good to!

When I make roasted root vegetables, I refrain from adding tomatoes, mushrooms or aubergines. The vegetables has lots of natural waters and makes your roast vegetables soggy. Keep it simple, that’s all.

Roasted Root Vegetables

Of course if you must add something, try different salts. Yesterday I made a Basil and Lemon salt and it was so, so good. You can play with flavors, here are a few ideas. So next time you invite friends over, fill a roasting tray with different root vegetables and bring it to the table with the flavored salt……. you will be amazed. For more amazing vegetables recipes, click here!

– rosemary and lemon

– thyme and sun-dried tomatoes

– orange and thyme

– chilli and basil

Roasted Root Vegetables

Roasted Root Vegetables with Basil and Lemon Salt

serves 4 – 6


2 big sweet potatoes

4 – 6 small parsnips

1 small butternut

2 big potatoes

3 – 4 carrots

5 – 6 shallots

olive oil


Preheat oven to 180 C. Clean all the vegetables with clean water. Keep the peels on, but use a clean brush and just give it a light brush to remove all dirt. Cut in big chunks and place on a roasting try. Drizzle with olive oil and place in the oven for about 1 hour. You can turn the vegetables over halfway through this time.

Roasted Root Vegetables

Basil and Lemon Salt


100 ml course salt

zest of 1 lemon

handful of fresh basil


Place all the ingredients in a food processor and process until you have a beautiful fragrant salt.

Once the vegetables are all roasted to perfection, serve with the flavored salt.

Tomorrow  morning  just after 9 o’clock, I will be making these in the RSG studios, tune in if you have a chance!

I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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2 Responses to “Roasted Root Vegetables with basil and lemon salt”

  1. Sune Moolman 16 July 2015 at 6:31 am #

    I love the idea of the flavoured salt – will definitely give it a try. 🙂

  2. Georgie 13 October 2017 at 2:13 pm #

    Lovely food

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