Roasted veg!

[lollipoprainbow]

My turn doing Christmas this year and I don't want to be huffing and puffing over the hob with all the veg boiling away!

Any tips for roasting the veg or even air frying it. Watching Jamie Oliver the other day he chucked parsnips and carrots in the oven and roasted them but my other half thinks they should be par boiled first!

Help!

I do always par boil or they take ages, especially the parsnips which are tougher than carrots.
I think last year I stuck them in a big jug of boiling water then zapped them in the microwave for a couple of minutes. That worked fine.

I've never par boiled carrots or parsnips before roasting, always been lovely.

Do you have a steamer? I usually steam first then roast, to avoid boiling everything on the hob. Or as a pp suggests, you could microwave zap everything then finish in the oven.

I wouldn't par boil them, sogtown

I roast fennel, beetroot and butternut squash. All from raw. The beetroot takes longest - about 40-45 mins at 200 deg.c. Butternut squash around 30-35 and fennel 20-25. Just toss them in olive oil before roasting. They can be done ahead and reheated in microwave. I don’t roast parsnips or carrots. Parsnips get made into a purée with cream. Can be done ahead and reheated. Toasted pine nuts on top for serving. Carrots get steamed in the microwave.

Never par boil carrots or parsnips. They also don't take as long as potatoes so put them in a bit later or they are annihilated.

I roast carrots quite often - I cover them with foil and then roast on a low heat for about 45 mins. Unfortunately that's the opposite of what you need for roast spuds - maybe roast them in advance and reheat in microwave?

They're nicer par-boiled, because then you get lovely and fluffy inside and crispy outside.

Heat the oven tray first , toss the veg in a big bowl to cover with oil and salt , roast in oven at 180c . Give them plenty room , don't overcrowd the tray and occasionally open oven to let steam out and turn veg . Takes maybe 45 min depending on oven and I don't par boil .

I always parboil. Carrots take an absolute age to roast otherwise

A good way with carrots or half & half carrots and celery, is to chop up as normal, then wrap in a foil parcel with a knob of butter and a dash of water, seal tightly. Cook for about 40 or 45 minutes, but timing isn't critical, as they stay moist.

It's a useful method if you are short of oven space, as the foil parcel will tuck in anywhere.

I had roasted carrots and parsnips last night. No parboiling, just chopped into chunky slices, added a good glug of oil and roasted them at about 200°C. When they were close to done, I added a sliced leek and put back in the oven until that was soft. I added breadcrumbs and bit of cheese too as I was having it as a main course 😋

My carrots and parsnips are going in the air fryer (not par boiled) coated in oil and honey.

Potatoes are par boiled then into the oven in lots of oil for at least 55 mins.

Parsnips are much better par boiled first IMO. Carrots don't need it but if it made life easier by chucking them in together, they wouldn't be worse for it either.