From the Witches Kitchen
Roasted Root Vegetables for Samhain
Colourful roasted root vegetables with orange, ginger and turmeric: a simple, golden Samhain side dish.
Prep Time
15 minutes
Cook Time
40 minutes
Serves
6 servings
Ingredients
- 2 turnips, peeled and cubed
- 2 large floury potatoes, cubed
- 2 sweet potatoes, cubed
- 3 medium carrots, cubed
- 4 red beetroots, peeled and cubed
- 2 yellow onions, cut into wedges
- 4 radishes, halved
- 2 tbsp olive oil
- 4 tbsp orange juice
- 2 tbsp fresh ginger, grated
- 2 tbsp ground turmeric
- 2 garlic cloves, minced
- 1 tsp ground coriander
- ½ tsp salt
- ½ tsp black pepper
- ½ cup parsley, finely chopped, to finish
- Optional: 1–2 tbsp maple syrup or honey
Kitchen Witch Notes
Root vegetables are grounding and sustaining, while orange brings a little brightness to the darker half of the year. Ginger and turmeric add warming energy: ideal for a Samhain table that feels both nourishing and celebratory.
Serving Suggestions
Serve alongside roast vegetables, a mushroom main or a bowl of pumpkin soup. Leftovers are lovely stirred through grains or packed into a wrap the next day.
Introduction
These colourful roasted roots are a proper Samhain traybake: earthy, bright and full of autumn warmth. The orange, ginger and turmeric give the vegetables a little glow without making things complicated.
Method
- Heat the oven to 180°C/160°C fan. Line two baking trays with parchment.
- Wash and prepare the vegetables, cutting them into 2.5–5cm chunks. Halve any smaller pieces.
- Put the vegetables in a large bowl. Add the olive oil, orange juice, ginger, turmeric, garlic, coriander, salt and pepper, then toss until everything is evenly coated.
- Spread the vegetables in a single layer across the trays. Roast for 35–40 minutes, turning everything halfway through, until tender and starting to caramelise at the edges.
- Transfer to a serving dish, scatter with parsley and drizzle with maple syrup or honey if using. Serve straight away.
Swaps & Variations
Use whatever roots you have: parsnips, swede or celeriac all work well. Use maple syrup to keep it vegan. If you do not have fresh ginger, use 1 tsp ground ginger instead.
Handcrafted Tools
