Potatoes, carrots, and onions are classic choices, but you can also add parsnips, turnips, or rutabagas Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.

Other pot roast veggies could include cubed butternut squash, parsnips, mushrooms, pearl onions, or celery. Aromatics like thyme and rosemary are common, as well as added moisture components like ...

Toss the parsnips in a roasting tin with vegetable oil, salt and pepper, then roast them in a hot oven for 25-30 minutes. Make sure to give them a shake every now and again so they cook evenly.

Mary noted that semolina is the key ingredient for perfectly crusted roast vegetables. She liberally applies it to potatoes and parsnips to achieve that satisfying crunch and adds a touch of thyme ...

Use whatever root veggies you have on hand. No parsnips? Just leave them out. Half a swede hanging out in the fridge? Throw it in. No leeks? Double up on onions. Fresh herbs such as rosemary and ...

Roast potatoes and Yorkshire puddings might usually steal the show when it comes to a good Sunday roast, but these honey-roasted carrots and parsnips won’t go unnoticed either. Mary Berry’s ...

Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery, to roughly the same size dice. Roughly chop the parsley leaves. Melt the butter in a large pot or casserole dish.