Potato dishes are traditionally the best sides for a perfect Sunday roast. You can pair them with roast lamb, chicken, beef or pork. If you consume too much of the filling potatoes, however, you may not be able to savour your roast meal more. Vegetables can be great potato alternatives.

Roasted Root Vegetables

Roasted vegetables are healthy and delicious alternatives to potatoes for your Sunday roast. This dish is also quite easy to prepare. You can keep the roasted vegetables in the refrigerator for up to three days, and use it in frittatas or couscous. The ingredients are:

2 large peeled carrots
½ peeled swede
1 peeled raw beetroot
2 peeled parsnips
2 tablespoons olive oil
½ peeled celeriac
Sea salt flakes
Fresh thyme (a few sprigs)

Instructions:

1. Heat the oven to Gas 7/220°C.

2. Cut the vegetables into chunks or cubes with about the same size. With the olive oil, toss the vegetables and place inside a large roasting tin. Use thyme sprigs to top the vegetables.

3. In the oven, bake until tender, or for about 40 to 50 minutes. Sprinkle with the salt. Serve immediately.

Time to Cook: 30 minutes to 1 hour
Time to Prepare: Less than 30 minutes
Makes 4 to 6 servings

Glazed Sweet Carrots

You may think of carrots as bitter. What you may not know is that carrots can be an excellent side dish for any roast meal. You will also feel less guilty knowing that your dish contain carrots. Ingredients for this glazed carrot recipe are:

1kg heirloom (if you can find them) carrots, small
50g butter, unsalted
6 garlic cloves
1 tablespoon goose fat or dripping, optional
2 pieces clementine, juiced
½ bunch thyme, fresh
2 tablespoons honey (runny) or soft brown sugar
Pepper to taste

Instructions:

1. Remove the green leafy stalks from the carrots. Peel the carrots after.

2. Over medium heat, melt the dripping and butter in a large saucepan. Do not peel the garlic and crush the cloves with your knife’s flat side. After one minute, add the garlic to the pan.

3. Sprinkle in the thyme, squeeze over juice from the clementine fruit, and add the honey/sugar and a little water.

4. In a single layer, add in the carrots and season with black pepper and sea salt. Shake the pan to coat the carrots with the seasoning and sweet fruit sauce.

5. Cover the pan and reduce heat to medium-low. Cook until tender or for 15 to 20 minutes. Remove lid and cook 5 minutes longer, or until glaze has reduced. Turn often. The carrots should also be caramelized and sticky. Serve immediately. You can also store it and reheat when necessary.

Time to Cook: 35 minutes
Makes 8 servings

Green Beans with Lemon Butter and Toasted Almonds

Green vegetables are perfect side dishes to heavy meat roasts. This is a classic dish with a refreshing, citrus twist. Ingredients for this vegetable side dish are:

400g green beans, tailed and topped
Juice of 1 lemon
3 tablespoons almond slivers, dry-toasted
60g butter

Instructions:

1. In a small pan with boiling water, blanch the green beans for 2 minutes. Dip them immediately after in iced or cold water to keep their texture and colour.

2. In a large wok or pan, melt the butter and warm it before it turns brown. Toss the beans in the butter to warm them thoroughly. Add the lemon juice and almonds.

3. Season and serve.

Time to Prepare and Cook: 30 minutes
Makes 4 servings