Root roast with mustard gravy

The trick to roasting vegetables to perfection is to cut them to roughly the same size and add each to the roasting pan according to how long they take to cook. This tray, complete with gravy, is a meal in itself!

By Nici Wickes
  • 45 mins cooking
  • Serves 2
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  • 3 tablespoon olive oil
  • 2 small parsnips, peeled and halved
  • 1 medium beetroot, peeled and quartered
  • 2 small potatoes, skin on, halved
  • salt and pepper, to season
  • 1 small sweet potato, peeled and chopped
  • 6-10 yams, washed well, ends nipped off
  • 1 leek (not strictly a root vegetable but hey…), cut into 2cm thick rounds
  • 6-8 baby carrots, washed
  • 2 tablespoon fresh rosemary
  • 2 tablespoon apple cider vinegar
  • 3 heaped tbsp crème fraîche
  • 1 teaspoon wholegrain mustard


  • 1
    Preheat oven to 180°C.
  • 2
    Splash the oil into a roasting dish. Add parsnips, beetroot and potato. Toss in oil to coat and season with salt and pepper. Cook for 15 minutes then add sweet potato, yams and leek. Cook for 30 minutes.
  • 3
    Add the carrots and rosemary last, then season all the veges with a bit more salt and pepper. Cook until all the vegetables are cooked through and crispy in places.
  • 4
    Mix the cider vinegar with the crème fraîche and mustard. Make the gravy in the corner of the tray, with the vegetables pushed aside, on the stovetop. Bring to a bubble and it's ready. Taste for seasoning.
  • 5
    Feel free to toss the vegetables in this pungent gravy before transferring to a serving plate.


Substitute sour cream for crème fraîche for a cheaper option.

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