Here's an easy recipe for Christmas Roast Potatoes and Roasted Vegetables that’s perfect for your holiday meal:

Ingredients:

For the Roast Potatoes:

• 1.5 kg (about 3 lbs) potatoes (such as Maris Piper or Yukon Gold)
• 2 tbsp olive oil or duck fat (for extra richness)
• 1-2 sprigs rosemary (optional)
• 2-3 garlic cloves, smashed (optional)
• Salt and pepper, to taste
• A pinch of smoked paprika (optional, for extra flavor)

For the Roasted Vegetables:

• 2 carrots, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 red onion, quartered
• 1-2 tbsp olive oil
• 1 tsp dried thyme or mixed herbs
• Salt and pepper, to taste
• A handful of Brussels sprouts, trimmed and halved (optional)
• 1-2 tbsp balsamic vinegar (optional, for added sweetness)

Instructions:

1. Preheat the Oven:

Preheat your oven to 200°C (400°F). If you’re using fan-forced, reduce the temperature by about 10°C (50°F).

2. Prepare the Potatoes:

• Peel and chop the potatoes into even-sized chunks (about 2-3 cm).
• Place them in a large pot of cold water, bring to a boil, and simmer for about 10 minutes until they’re just starting to soften at the edges (this helps them become crispy).
• Drain the potatoes and shake the pot a little to rough up the edges (this helps create crispy surfaces).
• Add olive oil or duck fat to a large roasting tin, then place it in the oven for 5 minutes to heat up.
• Add the potatoes to the hot roasting tin. Sprinkle with salt, pepper, rosemary, and garlic (if using). Toss them in the oil to coat well.
• Roast for about 45-60 minutes, turning halfway through, until golden and crispy.

3. Prepare the Roasted Vegetables:

• While the potatoes are roasting, prepare your other vegetables.
• Peel and chop the carrots, parsnip, and red onion into bite-sized pieces.
• If using Brussels sprouts, trim and halve them.
• In a large bowl, toss all the vegetables with olive oil, salt, pepper, and thyme or mixed herbs.
• Spread them out on a separate roasting tray (or you can roast them with the potatoes if there's space).
• Roast in the oven for about 30-40 minutes, stirring halfway through, until tender and slightly caramelized.

4. Optional Glaze (for added flavor):

• About 10 minutes before the vegetables are done, drizzle with a little balsamic vinegar for a sweet, tangy finish.
• Toss gently to coat and let it roast for the remaining time.

5. Serve:

• Once both the potatoes and vegetables are golden and tender, remove from the oven.
• Serve hot, and enjoy your festive roasted potatoes and vegetables!

Tips:

• For extra crispy potatoes, try roasting them in duck fat or goose fat instead of olive oil.
• You can mix up the vegetables based on what you like or what’s seasonal—sweet potatoes, butternut squash, or beets work great!
• If you're preparing in advance, you can partially roast the potatoes and vegetables, then finish them off in the oven just before serving.

Enjoy your Christmas dinner !