How to Make Pot Roast Vegetables

Whether you’re making Sunday lunch, Christmas dinner, or just a warm winter treat, pot roast vegetables are melt-in-the-mouth delicious!

You will need:

  • a sharp knife
  • a chopping board
  • an oven-proof dish
  • an oven
  • oven gloves

and the ingredients (for four people):

  • 4 medium carrots (about the length of your hand)
  • 2 medium onions
  • 4 potatoes (about the size of your fist)
  • ½ large or 1 small swede
  • 1 large or 2 small sweet potatoes
  • 1-2 parsnips
  • dried mixed herbs
  • salt
  • oil

 

Start by turning on your oven to Gas Mark 4, 180° (160° fan).

Chop your carrots, onions, potatoes, and swede into chunks. (You can find more detailed instructions here: carrots, onions, potatoes, swede)

Put your chopped vegetables into your oven-proof dish.

Photograph of an orange oven dish filled with chopped carrot, onion, potato, and swede

Add salt, oil, and herbs to the dish. You just need to cover the vegetables in the dish, like in the picture below.

Pot Roast Vegetables 2

Stir or shake your seasonings and vegetables together. Photograph of an orange oven dish filled with chopped carrot, onion, potato, and swede, lightly coated in herbs and oil

Place the lid on your dish and put it into the oven. It will take about two hours to cook from here.

Chop your sweet potato and parsnip into chunks. (More detailed instructions here: sweet potato, parsnip)

After your dish has been cooking for about an hour, add your sweet potato and parsnip chunks. Give your veggies another good stir or shake together, but be careful – it’s hot!

Photograph of an orange oven dish filled with chopped carrot, onion, potato, swede, parsnip, and sweet potato, lightly coated in herbs and oil

After another hour in the oven, your dish will be ready to serve! Serve it alongside whatever source of protein you fancy – it goes fantastically with a huge range of meat and veggie options!

Photograph of a brown serving dish filled with roasted carrot, onion, potato, swede, parsnip, and sweet potato

You can roast a huge variety of vegetables, this recipe is just the start! Feel free to play with the seasonings too – try adding pepper, or using sage, rosemary and thyme instead of a pre-made mix of dried herbs.

If you make pot roast vegetables with this recipe, I’d love to see a picture of your finished dish!

How to Make Sausage Casserole

Casserole is one of my favourite winter dishes. It does take a couple of hours in the oven, but it doesn’t take much preparation. This is a good, basic recipe to get you started with casseroles.

You will need:

  • a sharp knife
  • a chopping board
  • an oven-proof dish
  • a measuring jug
  • a kettle
  • an oven
  • oven gloves

and the ingredients (for four people):

  • 4 medium carrots (about the length of your hand)
  • 2 medium onions
  • 4 potatoes (about the size of your fist)
  • 1 large or 2 small sweet potatoes
  • 8 sausages (meat or vegetarian)
  • stock cube
  • frozen peas (I like petits pois)

 

Start by turning on your oven to Gas Mark 4, 180° (160° fan).

Chop your carrots, onions, and potatoes into chunks. (You can find more detailed instructions here: carrots, onions, potatoes)

Boil the kettle and make up about half a litre of stock. Different stock cubes vary, so make sure to read the instructions!

Put your chopped vegetables, and meat sausages if you’re using them, into your oven-proof dish. Pour in the stock. Your vegetables and sausages should be more or less covered by the liquid. If they’re not, add a little more hot water from the kettle.

Photograph of a glass dish filled with chopped onions, carrots, and potatoes, and sausages. The ingredients are mostly covered by liquid.

Place the lid on your dish and put it into the oven. It will take about two hours to cook from here. Because of all the liquid, casserole is unlikely to burn. It’s best to stay where you can smell it, but you don’t need to watch it the whole time.

Chop your sweet potato into chunks. (More detailed instructions here: sweet potato)

After your dish has been cooking for about an hour, add your sweet potato chunks.  If you’re using vegetarian sausages add these too. You can stir everything together if you want, but be careful – it’s hot!

Photograph of a glass dish filled with cooked chopped sweet potato, onions, carrots, and potatoes, and sausages. The level of liquid is lower than in the first photo.

About five minutes before you want to serve your dish, take it out of the oven and stir in the frozen peas. The peas will cook from the heat in the dish, and then you’re ready to serve!

Photograph of a brown dish filled with sausage casserole, on a brown plate with a brown bread roll.
Sausage casserole is a complete meal by itself, but it also goes great with a nice brown bread to soak up all the gravy!

You can create a lot of yummy variations on a good sausage casserole. You can add all sorts of different root vegetables, herbs such as sage or rosemary, and spices such as paprika. You might also want to add salt – I haven’t included any in this recipe because the stock and sausages can be salty enough by themselves.

If you make sausage casserole with this recipe, I’d love to see a picture of your finished dish!

How to Chop a Sweet Potato – into chunks

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)

Sweet potatoes are a fun alternative to ordinary potatoes, or just a great vegetable in their own right! They’re softer than carrots and potatoes, so they cook more quickly too.

Although you can eat the skin of a sweet potato, it is very tough and tasteless. So this is one of the very few vegetables I would peel. This means we don’t need to check the sweet potato over for blemishes – they’ll all come off with the skin. Some people like to use a peeler, but I prefer to use a simple kinfe method which I’ve explained below.

Start by chopping the very ends off the sweet potato. Sometimes these will be little pointy root ends, and sometimes they’ll be flat (see picture below).

Hand drawing of a sweet potato showing cutting guidelines (grey dotted lines)

Next, cut the sweet potato in half widthways. This gives you a flat surface to rest the sweet potato on while you peel it. Cut thin strips of skin off from the top to the bottom, making sure to keep your fingers out of the way.

Hand drawing of half a sweet potato showing peeling guidelines (grey dotted lines)

 

Once your sweet potato is peeled, there are a couple of ways to chop it into chunks. The first is, like with potatoes, to just keep halving until you reach chunks about 2cm (a little under 1 inch) on each side. You could also start by cutting slices about 2cm thick, and then chopping each slice into chunks.

 

Sweet potato chunks

Whichever method you choose, try and make sure your chunks are all about the same size. This lets them cook at about the same time, and absorb any flavours from herbs, spices, or sauces evenly too.

These sweet potato chunks are perfect for roasts and casseroles, and take about 1 hour to cook in an oven at Gas Mark 4 (180°C, 160°C in a fan oven). Once they’re cooked, they should be soft and sweet. Beware of overcooking them though – they’ll still taste good but they tend to fall to pieces!

Photograph of roasted sweet potato chunks on a white plate