how to cook a rump roast with potatoes and carrots

Get your daily dose of vegetables with delicious roasted veggies. Cooking time varies depending on the type and freshness of the vegetables and the accuracy of your oven, but 25 to 35 minutes is a typical range. Roast until the tip of a paring knife goes in easily, or simply taste a piece to see whether it's done as you like. When it comes to herbs, we used parsley because it's so readily available, but almost any soft-leaved fresh herb you have on hand will taste wonderful, especially basil, cilantro, dill, tarragon, or mint.

Here's how to prep and cook roasted veggies like a pro:

1. CUT vegetables so they cook in the same time. Chop long-cooking carrots in small pieces, and quicker-cooking squash into larger chunks.

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2. TOSS cut-up vegetables in a large bowl along with oil and salt in order to distribute quickly and evenly over all the surfaces.

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3. SPREAD vegetables in a single layer. Piling them up makes them steam, not roast. If they're too crowded, divide them between two pans.

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4. STIR and flip with a spatula during cooking to brown evenly. A rimmed baking pan, rather than a completely flat sheet, makes stirring easier.

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Winter Vegetable Roast

Sweet carrots and red onion, slightly bitter brussels sprouts, mellow squash, and tart vinegar—the combination delivers a new burst of flavor in every bite.

WORK TIME: 25 minutes / TOTAL TIME: 55 minutes
SERVINGS: 4

1 lb piece winter squash, such as butternut or acorn, peeled and cut into 1" cubes (2 c)
½ lb brussels sprouts (about 12), quartered
3 lg carrots, peeled and cut into ¼" diagonal slices
1 red onion, chopped
3 Tbsp olive oil, divided
1 tsp salt, divided
2 Tbsp chopped fresh parsley
1½ Tbsp white wine vinegar
¼ tsp freshly ground black pepper

1. PREHEAT oven to 450°F.
2. TOSS squash, brussels sprouts, carrots, and onion with 2 tablespoons of the oil and ½ teaspoon of the salt in large bowl. Spread vegetables in single layer on baking sheet (use two if necessary) and roast until browned and tender, about 30 minutes. Stir once or twice during cooking.
3. RETURN vegetables to bowl and toss with parsley, vinegar, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt.

NUTRITION (per serving) 171 cal, 3 g pro, 18 g carb, 6 g fiber, 11 g fat, 1.5 g sat fat, 0 mg chol, 617 mg sodium

SEASONAL VARIATIONS
Spring: Quartered new potatoes and baby beets (segregated at one end of the pan so they don't bleed on the potatoes) and whole asparagus spears.
Summer: Sliced red bell pepper and zucchini and cubed eggplant.
Autumn: Halved mushrooms, sliced sweet potatoes or parsnips, and cauliflower florets.

MORE: 6 Simple Ideas For Roasted Vegetables

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