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Roasted root vegetable skewers

Richard Bewley
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side
Cuisine Central European
Servings 2


  • 1 large red onion cut into eight wedges
  • 1 large carrot squared off and cut into 15 mm cubes
  • 2 medium beetroot squared off and cut into 15 mm cubes
  • 1 large sweet potato squared off and cut into 15mm cubes
  • 1 x tbsp cold-filtered rapeseed oil
  • 1 x tsp balsamic vinegar
  • 1 x tsp herbes de Provence
  • freshly milled sea salt and ground black pepper


  • Preheat the oven to 200C, line a large baking trap with thick aluminum foil, and brush in a small amount of rapeseed oil.
  • Peel onion, then cut vertically into quarters, then slice each wedge horizontally to make eight chunks of onion.
  • Square off the root vegetables (if not perfectly square, no worries) and cut again into 15mm or so cubes. This saves peeling them as well.
  • Thread each skewer carefully- sequence is entirely up to you.
  • Combine balsamic vinegar and oil in a small ramekin, mixing well, and brush liberally over skewers. Season with sea salt, freshly milled black pepper and herbes de Provence.
  • Place in pre-heated and lightly oiled oven tray, and roast for 40 - 45 minutes turning over every 10 minutes to ensure that each side is evenly roasted.
  • Remove from oven, and server immediately.


This recipe makes 4 skewers.
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