Roasted root vegetables to accompany a Sunday roast

Sufficient vegetables for up to 4 people per Sizzll pan


By roasting parsnips and carrots separately from the roast potatoes and in the Sizzll pan you can achieve much better control to create more evenly cooked, golden brown vegetables.

The pans fit 2 side by side on conventional oven shelves and one in front of the other on a single range cooker shelf.  The pans are very shallow, which means there is plenty of room for the roast meat, potatoes and Yorkshire puddings!

We recommend cooking Pigs in blankets alongside roasted roots all on one shallow shelf.



Fresh carrots

Fresh parsnips

Olive oil or melted butter

Seasoning (salt, pepper, basil or alternative herbs)



Peel the carrots and parsnips and cut off both ends.

Cut into halves, quarters, sixths or eighths lengthways depending on the size of the vegetables.

Remove the woody core of the parsnips as shown.


Cutting out the woody core of parsnips


Brush the vegetables with oil or melted butter.

Sprinkle with seasoning.

Using the Sizzll pan for maximum quantity of vegetables.  Lay the parsnips between the ‘humps’ and the carrots on top of them.

Alternative layout where less vegetables are required: vegetables just laid in the trough areas.

Place in pre-heated oven at 180 to 200 C.

Bake for about 40 mins until the vegetables are golden brown.



Alternatively, you can part boil the sliced vegetables for about 8 mins and then coat with oil / butter and bake for a shorter period of time. But the above creates a great result and is much simpler.