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How to perfectly roast your favourite winter vegetables

Category: entertainment

With the cooler weather on the way, we’re all craving some hearty and warming winter roasts. Check out our how-to guide – in partnership with The Internet Chef – to roasting all your favourite vegies from mushrooms and sweet potato to fennel and beetroot.

Roasting Winter Vegetable Guide cheat sheet:

The perfect roast potato: Choose floury potatoes (floury are best as they have low moisture content and are fluffy when cooked) for roasting and peel and slice in half if large. Place in a large bowl and drizzle with canola or sunflower oil, sprinkle with salt and pepper and toss the potatoes well. Place in a heavy roasting tray in a single layer and bake for 40-45 minutes at 200 C. 

Sweet potato: Peel and chop the sweet potatoes into large slices. Place the slices into a large bowl and drizzle with avocado oil, salt and pepper. Toss the slices well to ensure even coverage of the salt and pepper and place in a single layer in a roasting tin and bake for 35-40 minutes at 200 C.

Pumpkin: Slice the base and top off the pumpkin and slice through the middle. Cut the pumpkin into manageable pieces and remove and discard the seeds. Place the pumpkin into a large bowl and drizzle with a little canola or sunflower oil and sprinkle with salt and pepper. Toss the slices well to ensure even coverage of the salt and pepper and place in a single layer in a roasting tin and bake for 35-40 minutes at 190 C.

Carrots: Keeping the carrots without the need for peeling, slice the base and top off the carrot and slice through the middle. Cut the carrots into manageable pieces and place into a large bowl. Drizzle with a little avocado oil and sprinkle with salt and pepper. Toss the slices well to ensure even coverage of the salt and pepper and place in a single layer in a roasting tin and bake for 35-40 minutes at 200 C.

Capsicums: Slice the top off the capsicum and slice through the middle. Remove the seeds and discard them, and slice the capsicum into 4-6 large pieces. Place the capsicum in a roasting tray lined with baking paper and drizzle with olive oil and salt and pepper. Roast in an oven set on bake at 200C for 25-30 minutes.

Beetroot: Remove the tops of the beetroot and leaving them whole place them on a roasting tray and drizzle with olive oil. Bake in an oven set at 200C for 45-60 minutes depending on the size of your beetroot. 

Field mushrooms: Slice the tops off the mushrooms and place in a single layer on a roasting tray lined with baking paper. Drizzle with olive oil , salt and pepper and some freshly chopped herbs like thyme, rosemary or tarragon. Place in an oven set at 180 C for 15 minutes.

Fennel bulbs: Chop the tops from the fennel and slice the bulb into 8-10 slices. Place the fennel on a tray lined with baking paper and drizzle with avocado oil, salt and pepper and bake in an oven set at 180 C for 25 minutes.

Leeks: Slice the white of the leek into 15 cm strips and then slice theses lengths in half. Place the leeks on to tray drizzled with a little olive oil and then cover the leek slices with a teaspoon of homemade pesto. Sprinkle with salt and pepper and bake in the oven set at 180 C for 20 minutes. 


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