What should go on a roast dinner

[Puddlewoman]

Following on from another thread and the brown sauce debate (not a chance)

What do you put on a roast dinner food and sauces/condiments does it depend on the meat? I will put yorkshires with everything and how many sides are people doing? I usually do honey roast carrots and parsnips but then its just basic boiled brocoli. Is everyone out here doing a cauliflower cheese as well? I saw someone woman on tiktok the other day did something she called creamed kale I've never bothered with a white sauce based veg dish. Plus if you go all out on a sunday roast what do you do to make it special for christmas easter etc.
Also who here is making a Sunday roast every week? I do one approx once a month but not through summer usually and never when we are having a heatwave.

A Yorkshire goes on every roast in my home. My mum hated them and would never make them growing up. Now, I absolutely overkill it to compensate the tragic loss I felt as a child. 😆

I've seen macaroni advertised as a side with a roast before. I always wondered why. Does it go with gravy or is it served separately? Sounds divine, I might make it next Sunday.

It partly depends on what's growing in the garden - so today was roast Gammon with potatoes, swede and sprouts from the garden, plus bought broccoli and carrots.
Plus gravy of course.

I didn't realise that .

Always Yorkshires with any roast including Christmas Day. Tried to make my own tonight....will be reverting back to ALDI's large beef dripping ones
Roast potatoes, cauliflower cheese, roasted carrots, parsnips, peas, packet sage and onion stuffing, and homemade gravy.
redcurrant jelly with chicken, mint sauce with lamb, apple sauce with pork and horseradish with beef.

Macaroni cheese imo has no place sharing a plate with gravy.

We have a roast every week when it's chilly. I am dogmatic about roasts.

Roast beef - good quality rib
Yorkshire puddings
Roasties
Leafy greens, chantenay Carrots
A rich gravy with red wine
Horseradish

Roast beef - topside
Marinaded in wine and garlic overnight
Braised with root veg and good beef stock with the wine
Serve sliced and surrounded by the root veg
Savoy cabbage or purple sprouting
Roasties
Yorkies
Horseradish

Roast lamb
Leek and garlic sauce (instead of onions)
Roasties
Green beans or peas, chantenay Carrots
Onion and red wine gravy
Mint sauce

Roast pork
Fresh apple sauce
Braised red cabbage
A green veg or Carrots
Roasties
Cider gravy

Roast chicken
Pork and sage stuffing, with a bit of chopped onion
Roasties
Green beans or peas, Carrots
Light gravy with white wine
Redcurrant jelly

Baked ham
Roasties
Carrots
1 green veg
Broad beans in parsley sauce

Turkey
Stuffing
Braised red cabbage
Bread sauce
Sprouts
Runner beans (last picking of summet)
Light gravy with wine

We are rarely more than six. A Roast is a great way to bring the family together.

I've had macaroni cheese with a roast at Toby carvery. It was surprisingly good, never knew it was traditional Caribbean food.

I do a roast every Sunday in the cooler months. Beef, lamb or a Guinea fowl usually. Roast potatoes and parsnips and a selection of other seasonal veg. Sometimes I roast the carrots alongside the parsnips. Proper gravy. Yorkshires only with beef, accompanied with horseradish. Stuffing, bread sauce, and possibly pigs in blankets with Guinea fowl. Redcurrant or mint jelly with lamb. Occasionally I might do a glazed gammon joint, in which case I’d make leeks and cauliflower in cheese sauce and probably baked potatoes as no gravy for the roasties.