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Roast Vegetables on the Stove

Delicious roast vegetables on the stove/hob – Sweetcorn, Potatoes, Butternut Squash, Red Onions, Baby Potatoes cooked in ghee, stock, herbs and spices and chilli flakes.

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Roast Vegetables on the Stove

This is a dish I have been making for years (like 10 years) and it’s one I make when I don’t really feel like cooking but I usually end up making when a healthy side dish is required. Everyone loves it and it just goes with most things. I mix and change the vegetables in the recipe all the time but never add anything too squishy. I used to add cream and would never do that now. There simply is no need. The is simplicity at its best and is another easy recipe. Not quick but definitely easy and very hands off. The vegetables and  take on a beautiful caramelised sweetness when roasted. 

I almost didn’t post this. In fact I have held myself back from posting it for the past year. Mainly because, it’s so simple, I felt like people would be like..erm whats the big deal.. but then i thought about how delicious it is and how often I make it and I thought why not? It deserves a place here.

This dish is just veggies roasted with olive oil, salt and pepper, honey, herbs and spices and a little butter. This is a great way to use up  random leftover veggies you have at the end of a week.

To cook vegetables on the hob, you need time. When my oven is busy (all the time) I always make the veg on the stove. This method requires a lot of attention almost all the way through to make sure the veg isn’t sticking/catching. They are delicious though and the veg is tender on the inside and caramelised on the outside. 

Delicious roast vegetables made on the stove/hob

Delicious roast vegetables made on the stove/hob - Sweetcorn, Potatoes, Butternut Squash, Red Onions, Baby Potatoes cooked in ghee, stock, herbs and spices and chilli flakes.

Course Sides
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes


  • 2 tbsp Ghee or Butter
  • 1 tbsp Oil
  • 3 Corn on the cob peeled and cut into 3 pieces
  • 1 small/medium Butternut Squash peeled and chopped into 1 inch cubes
  • 4 Carrots sliced into 1 inch rounds
  • 2 small Red Onions cut into large slices
  • 300 grams Baby Potatoes any larger ones cut into half and pierced all over
  • 2 Sweet Potatoes peeled and cut into rounds
  • 2 tbsp Thyme dried
  • 1/2 tbsp Rosemary dried
  • 1 tbsp Oregano dried
  • 1 tsp Red Pepper Flakes dried
  • 5 cloves Garlic crushed
  • Salt and Pepper
  • 750 ml Vegetable Stock


  1. Melt the ghee in a large pot and add the oil

  2. Add all the vegetables, herbs, salt and pepper and saute for 5 minutes.

  3. Pour in the stock, bring to the boil, turn heat down until simmering.

  4. Cover and cook for 35- 40 minutes.

  5. Check the vegetables and cover and cook for a further 10 minutes if needed. 

  6. Adjust seasoning if needed.

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