The secret to crispy roast veggies is to avoid overcrowding the baking dish, which tends to steam rather than roast them. Make sure the oven is nice and hot when you pop them in, and you're golden!
You will need
- 4 waxy potatoes, unpeeled
- 1/2 cauliflower, broken into small florets
- 1 large sweet potato
- 1/2 Kent pumpkin
- Olive oil, for brushing
- 1 tablespoon dried rosemary or Italian herb mix
- 1 tablespoon vegan beef-style stock powder
- 6 garlic cloves, unpeeled and gently crushed
- Lemon wedges, to serve
- Vegan gravy, to serve
- 3–4 tablespoons olive oil
- 2 x 400 g tins chickpeas, rinsed and drained (see tip)
- 5–6 garlic cloves, unpeeled
- A few fresh sage leaves
15 mins to prep
20 mins to cook
Bring a saucepan of water to the boil. Scrub the potatoes clean, cut them into quarters and carefully drop them into the boiling water. Cook for about 10 minutes, or until a skewer pierces the potatoes easily, but they're not breaking apart.
Meanwhile, steam the cauliflower for 3–5 minutes, or until just tender; you can do this by placing them in a steamer basket on top of the potatoes, or popping them in the microwave for about 1 minute.
Preheat the oven to 220°C conventional, or 200°C fan-forced.
Peel the sweet potato and pumpkin, cut into thick slices and spread over a large oiled baking tray with the blanched cauliflower, ensuring there is plenty of space between the veggies – you may even need to use two baking trays to prevent overcrowding.
Drain the potatoes and use a fork to rough up the edges, so they get nice and crispy during cooking. Roll them in a little olive oil, sprinkle with the rosemary and stock powder, then place on the baking trays with the garlic cloves.
Place the baking trays in the oven and bake for 40 minutes, or until the vegetables are a burnished golden brown.
While the veggies are roasting, heat another baking tray in the oven, and prepare the chickpeas.
Heat the olive oil in a heavy-based frying pan, then add the chickpeas. Cook, stirring occasionally, for a minute or two. Add the whole garlic cloves and stir constantly for 20–30 seconds, or until aromatic. Take the frying pan off the heat, add the sage leaves and stir to coat them in the oil.
Once the veggies have been cooking for 20 minutes, pour the chickpea mixture onto the preheated baking tray and roast for the final 15–20 minutes of the veggie cooking time, or until the chickpeas turn golden. Stir them once or twice to prevent them from sticking.
Remove the chickpeas from the oven, sprinkle with salt and pepper, then add to a serving dish over the roasted veggies. The roasted garlic cloves will be creamy and mild – just pop them straight out of the skins for a sweet and savoury flavour hit! Serve with lemon wedges and lashings of hot gravy.