Plant-Based Roast Dinner Sides

Ah, the quintessential roast dinner. It’s the ultimate comfort food and a meal that has the power to bring families and friends together.

But who says plant-based sides can’t steal the spotlight?

These vibrant, flavour-packed dishes are the perfect companions to your main course, adding colour, texture, and taste to your plate.

Whether you’re cooking for a special occasion or just fancy a cosy meal at home, these plant-based roast dinner sides will elevate your spread from ordinary to extraordinary.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Plant-Based Roast Dinner Sides recipe:

• 2 carrots
• 2 parsnips
• 1 swede
• 1 red cabbage
• 3 potatoes
• 1 savoy cabbage
• Olive oil
• 2 tbsp maple syrup, golden syrup, or honey (if not strictly plant-based)
• 2 tbsp butter (or plant-based alternative)
• 1 tbsp apple cider vinegar
• 1 tbsp cornstarch

Optional:

• Crispy chilli onions to top the savoy cabbage
• Rosemary to season the roast potatoes

Why These Sides Are a Game-Changer

Let’s face it: roast dinners are only as good as the sides.

These dishes are the true stars that balance hearty mains, providing everything from crunch to creaminess.

The beauty of this selection lies in the variety—we’ve got sweet, savoury, and earthy notes all wrapped up in plant-based glory.

Roasting root vegetables brings out their natural sweetness, while buttery mash and tender greens round out the meal.

And that’s not even mentioning the red cabbage—a tangy, slightly sweet delight that’s sure to impress.

Tips for Perfectly Roasted Vegetables

Roasting vegetables might seem straightforward, but there’s a fine line between beautifully caramelised and sadly soggy.

To achieve that golden perfection, make sure to cut your vegetables into evenly sized pieces so they cook at the same rate.

Preheating your oven and using a light glaze of olive oil and maple syrup will help them crisp up nicely without losing their natural flavours.

Don’t overcrowd the baking tray, as this traps steam and prevents proper roasting. Trust me, it’s worth the extra tray washing to get that irresistible crunch.

Bringing Out the Best in Red Cabbage

Red cabbage is one of those sides that people either love or overlook, but done right, it’s a showstopper.

The trick is to cook it low and slow with a splash of apple cider vinegar and just enough water to prevent sticking.

The vinegar not only enhances the cabbage’s vibrant colour but also adds a subtle tang that pairs beautifully with roasted vegetables.

Stir frequently, and keep an eye on the liquid level—a little patience goes a long way to creating a dish that’s both tender and bursting with flavour.

The Secret to Perfect Roast Potatoes

Roast potatoes are a non-negotiable part of any roast dinner.

The secret to getting them crispy on the outside and fluffy on the inside? Cornstarch.

After parboiling your potatoes, drain them thoroughly and toss them back into the pan to evaporate any excess moisture.

Add a sprinkling of cornstarch and salt, then toss them with olive oil before roasting. If you’re feeling fancy, throw in a sprig or two of rosemary for an aromatic twist.

How to Make This Recipe

Step 1: Prepare the carrots and parsnips

Preheat your oven to 190°C.

Peel and quarter the carrots and parsnips, removing the core from the parsnips.

Arrange them on a baking tray.

Mix 1 tablespoon of olive oil with 1 tablespoon of maple syrup (or your preferred sweetener), then drizzle over the vegetables.

Roast for 45 minutes or until golden and tender.

Step 2: Get your potatoes ready

Peel and chop the potatoes into even chunks.

Boil in salted water until just softened but not mushy.

Drain and let them steam dry in the pan.

Add 1 tablespoon of cornstarch and a sprinkle of salt, tossing to coat.

Drizzle with olive oil and transfer to a baking tray.

Roast for 45 minutes, turning halfway through, until golden and crispy.

Step 3: Cook the red cabbage

Remove the core and finely slice the red cabbage.

In a heavy-based pan, combine the cabbage with a pinch of salt, 1 tablespoon of maple syrup, 1 tablespoon of apple cider vinegar, and 50ml of water.

Cook on low heat for about 30 minutes, stirring occasionally and adding more water if needed.

Aim for tender, glossy cabbage with a slight tang.

Step 4: Mash the swede

Peel and dice the swede, then boil in salted water until soft.

Drain and mash with 2 tablespoons of butter (or plant-based alternative) and a pinch of salt.

Adjust the consistency to your liking, and don’t be shy about tasting as you go.

Step 5: Sauté the savoy cabbage

Slice the savoy cabbage into strips and boil for about 15 minutes, until just tender.

Drain and return to the pan with 1 tablespoon of butter.

Let it melt and coat the cabbage, seasoning with salt and pepper.

For extra crunch, top with crispy chilli onions just before serving.

Frequently Asked Questions

Can I prepare these sides in advance?

Absolutely! Many of these dishes, like the red cabbage and mashed swede, taste even better the next day as the flavours deepen.

Store them in airtight containers in the fridge and reheat gently before serving.

What can I use instead of butter?

For a fully plant-based option, go for a high-quality vegan butter or olive oil.

Coconut oil can also work, but keep in mind it may add a subtle coconut flavour.

How do I prevent my roast potatoes from sticking?

Make sure your baking tray is hot before adding the potatoes.

You can also use a sheet of baking paper for extra insurance.

What can I do with leftovers?

Leftover roasted vegetables and cabbage make an excellent base for a hearty soup.

Mash the swede into potato cakes or add it to a shepherd’s pie.

Savoy cabbage can be tossed into a stir-fry or added to wraps.

And that’s it for this Plant-Based Roast Dinner Sides recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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