Spiced Roast Vegetables Wedges

This is an easy but delicious way of roasting vegetables. Whenever possible I like to leave the skin on my root vegetables as this adds to the colour and texture of the vegetables. The vegetables can be prepared the evening or morning before cooking them and stored in water in the refrigerator.

6-8 portions
Prep: 10-15 minutes
Cook: 1.5 hours



  • 1 large baking potato, washed, scrubbed and cut into 8 or more wedges (cut lengthwise)
  • 1 large sweet potato, washed scrubbed and cut into 8 or more wedges (lengthwise)
  • 1 medium-large turnip, washed , scrubbed and trimmed and cut into 8 or more wedges
  • 8 small carrots, washed or scrubbed or 4 large carrots, cut in half or quarters lengthwise
  • 2 tbsp extra virgin olive oil
  • 2 tbsp walnut oil


  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tbsp garlic powder
  • 2 tsp celery salt
  • freshly ground black pepper


  1. Root Vegetables: Wash and cut all the vegetables into wedges (if preparing in advance store in a bowl of water in the refrigerator). Dry the vegetables and place them in a large oven tray. Toss the vegetables with the olive oil and walnut oil. Add the spices and coat the vegetables well in them.
  2. To Cook: Place the vegetables in a preheated oven at 220C or place them in the oven with the roast turkey in the final hour and half of cooking. Check the vegetables after 30 minutes and turn them over and cook for a further 30 minutes. Check the vegetables if they are tendered golden brown cover them with foil and place them in a cool part of the oven if cooking with the turkey or serve them hot. If they are not ready return them to the oven and leave them to cook for a further 20-30 minutes until ready.