No Peel Roast – Side Dish Ideas

No peel side dish ideas for a lazy roast.


If you’re looking for easy side dish ideas give this a try. The worst part of a roast for me is the peeling. Roast potatoes, carrots and parsnips are tasty, but gosh, the chopping and peeling. If you put off a roast dinner because of the prep time have a go at my Mediterranean inspired roast veg and wedges. I designed this meal to be easy, and when the time came to make it I’d come down with a nasty virus. I was tired all day with a high temperature, and the toddler had been disrupting our sleep to boot.  Dinner was still on the table on time. Even when you’re shattered you can find the energy for this!

These side dish ideas still seemed like a good old British roast, but with a different twist.


Recipe Notes

I’ve used really simple seasoning, but a little garlic, smoked paprika or whatever seasoning you fancy would  be a great addition. You might like to sprinkle the wedges with salt for added crispiness. However, I prefer to leave it out. Do make sure you use a glass dish for the wedges if you can. It really stops them sticking- nothing worse than a wedge that’s lost its bottom!

Today I’m showcasing the side dishes so I kept the meat simple – a chicken, cooked according to the instructions on the packet. You can try these side dish ideas with your favourite roast, be it meat or vegetarian. Try it with my marmalade glazed ham or pork leg in apple juice for added energy saving goodness – these make use of the slow cooker.

I cooked the vegetables on the shelf below the meat to keep a bit of crunch. If you prefer them more on the charred side make sure they get some time on the top. I’ve given the quantities I used,  but you can obviously adjust to your own portion size. Just make sure the wedges are only one layer deep, and the veg aren’t piled too high.




157 cal


1 g


36 g


5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 3-4

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10 minPrep Time

1 hr, 15 Cook Time

1 hr, 25 Total Time

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Recipe Image


  • 3 peppers
  • 2 courgettes
  • 4 ripe vine tomatoes
  • 3 baking potatoes
  • Plenty of olive oil


  1. Preheat the oven to gas mark 6
  2. Cut the courgette into thin strips. Chop the peppers and tomatoes into chunks.
  3. Toss in olive oil and black pepper, arrange on a baking tray and place in the oven.
  4. Roast for an hour and 15 minutes.
  5. After the vegetables are in the oven cut the potatoes into thin wedges, with each potato making 8 wedges.
  6. Place them in a shallow glass dish and toss with plenty of olive oil.
  7. Roast in the oven for 45 minutes, turning half way through.

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