For great roast potatoes, use Bartlett Roosters, always par boil and slightly salt the water. Once par-boiled, give the potatoes a good shake to make them fluffy around the edges. Although a bit tricky to manage, heating the oil in a roasting dish before you add the potatoes is a good tip for achieving the right crunch.
My red cabbage recipe:-
1 red cabbage sliced
2tbsp each balsamic vinegar, sugar, oil
1 apple grated
handful of raisins
pinch salt
Mix all thoroughly and bake in a covered dish for 2 hours at 170C. Stir again to distribute juices.
And other veggie ideas which I use a mixture of when I am making a roast:-
1kg Butternut/sweet potato - you can buy a ready prepared bag of both from Tesco or frozen butternut from Waitrose
150-200g ready cooked and peeled chestnuts (I use Merchant Gourmet) OR add some toasted pine nuts after cooking the squash
2 cloves garlic crushed
1tsp dried rosemary
salt and pepper
drizzle of olive oil
Mix thoroughly. Roast for approx 1 hour until soft and going brown
6 parsnips and 6 carrots cut into batons
Drizzle extra virgin olive oil
Drizzle maple syrup
salt and pepper
Mix all and roast 1hour. Even better if par boiled first
2 packs ready trimmed green beans, ready cooked till al dente
2 cloves garlic, minced
1 onion, sliced
olive oil c. 1 tbsp
soy sauce to taste
Fry onion in olive oil with a little salt to prevent burning
Once onions are see through, add garlic.
When you can smell the garlic, add the beans and stir.
Add soy sauce to taste
8 Large white flat mushrooms
Drizzle soy sauce
(chilli flakes)
juice one small lime
Slice mushrooms
Drizzle soy
Add lime juice (and chilli flakes)
Roast in oven max 30 mins
2 red peppers sliced
2 yellow peppers sliced
4 tomatoes cut into 8 wedges
1 garlic clove sliced
salt and pepper
2 tbsp olive oil
Mix all ingredients and roast 1 hour or so at 180C