One of my favourite UK food traditions is the Sunday roast. It’s heartwarming, and surprisingly healthy if you do it right.
Now since I don’t like to eat the same things over again too often, but wanting to keep the roast tradition alive, I try and mix & match various foods to keep things interesting. Because let’s be honest, you cannot beat a good roast!
Prep Time: 20 min
Cook Time: 40 min
- Protein of your choice (I used 2 sage & marjoram sausages from VegDelight, they’re my all time favourite)
- 2 big handfuls of chantenay carrots peeled and sliced into half lengthways, or 4 big normal carrots, peeled and sliced into halves lengthways then sliced again into rough matchsticks size, they don’t have to be perfect they just have to roughly be the same size so they cook evenly
- 1/2 cup frozen peas per person
- 2-3 full sized potatoes, chopped in roughly the size you want to eat them
- 1 squash, peeled, cut in half, seeds scooped out, and chopped to roughly the same size as the potatoes
- olive oil
- salt & pepper
- dijon mustard
- mint sauce (optional for the peas)
- brown sauce (optional for the sausages)
- Get the oven heated up to about 200˚C. Whilst this is getting cosy warm, take a medium saucepan and fill it with boiling water, salt it, and pop in the carrots, squash & potatoes for 7-9 minutes. This begins the cooking process and makes them roast evenly. Before this I often ended up with roast deliciousness on the outside and raw carrot on the inside, which although not bad, isn’t what you want!
- Mix up the marinade for the carrots in a large bowl, which consists of 1.5 tbs olive oil, 1 tbs honey, 1.5 tsp dijon depending on the heat you like, and salt & pepper to taste.
- Take the carrots out, reserve a cup of the water. and fold the carrots in the marinade, Set aside
- Take out your potatoes, shake in a colander to rough em up a bit, roll in some flour and sprinkle salt & pepper on them, spray with some olive oil and put them in the oven in a roasting dish, along with the squash, and let roast for 20-30 minutes, until your desired colour is achieved.
- Pop the carrots into the oven and let roast for 15-20 minutes, or until browning on the ends but not burnt
- Steam your peas with the water & season as needed, I do a little salt & pepper and then fold in some mint sauce, but butter works just fine, or whatever you like to add to yours!
- Take everything out and plate it up!