Sunday roast sides: a simple plan for four

Start with your main, then choose three sides

A good roast dinner does not need six pans of vegetables. Choose one potato dish, one roasted vegetable and something green. That gives you different colours and textures while leaving room on the hob for gravy.

This guide plans sides for four people. Cook your chosen meat or vegetarian centrepiece according to a reliable recipe and its size; its cooking and resting time will determine when the sides need to go in.

Crisp-edged roast potatoes

Allow about 800g floury potatoes, such as Maris Piper, for four. Peel if you like, cut into similar-sized chunks and simmer in water until the edges are beginning to soften, around 8–10 minutes. Drain well, let the steam escape and shake gently to roughen the edges.

Toss with 2–3 tbsp oil in a roasting tin. Roast at 220°C / 200°C fan for about 45–55 minutes, turning once or twice, until golden and tender inside. Leave space between pieces. If the oven must run cooler for your main, allow longer and check texture rather than relying only on the clock.

Carrots and onions on a second tray

Cut 500g carrots into thick batons and two red onions into wedges. Toss with 1 tbsp oil, black pepper and a few thyme leaves. Roast at 220°C / 200°C fan for around 30–40 minutes, turning halfway, until tender with coloured edges.

Choose a separate tray so the vegetables do not release moisture around the potatoes. If the onions colour before the carrots soften, remove the onion wedges and return them at serving time.

Something green at the last minute

Choose about 350–400g broccoli, cabbage or green beans. Prepare it early, but cook it near the end so it stays bright. Steam broccoli until just tender, or shred cabbage and cook in a covered pan with a splash of water, then drain and season.

A squeeze of lemon works well with rich gravy. Keep butter, cheese or nuts optional at the table if they do not suit everyone's dietary needs.

A timetable you can actually follow

• Around an hour before serving: start the potatoes, adjusting to the needs of your main dish.
• Around 40 minutes before: add the carrot and onion tray.
• While the main rests: finish the potatoes at the higher temperature if appropriate and make or reheat the gravy.
• Around 10 minutes before: cook the green vegetables and warm the plates.
• Just before serving: check everything is hot, transfer to warm dishes and bring to the table.

Avoid packing every oven shelf tightly. Air needs room to circulate, and a crowded oven can take longer than expected.

Make the next meal easy

Set aside any planned leftovers before they spend a long time on the table. Portion, cool and store them using our leftover guide. Keep gravy separate so you can choose how to use the vegetables later.

Roasted vegetables can become part of a lunch bowl, or be reheated alongside a freshly cooked main. A little planning at clearing-up time is more useful than an overfilled container of mixed leftovers.