Main Courses
Side Dishes
While the centrepiece of your roast is the star of the show, the side dishes play an essential supporting role in any roast. Here are a few ideas for some vegetarian dishes that will wow your guests, but be sure to check out our full list of vegan and vegetarian roast side dishes for more inspiration. Sophie Gordon’s whole roast celeriac in a rich mushroom gravy makes an impressive centrepiece. Serve with all of your usual trimmings.
This unique dish presents a glorious golden melty trio of burrata, halloumi and feta roasted alongside seasonal vegetables. Top with pomegranate seeds for a pop of freshness.
A fresh take on the classic vegetarian Wellington, this dish is bursting with vibrant flavours of thyme, sage, and apple. It’s Elly Pear’s go-to Christmas Day recipe, but it makes for an impressive addition to your Sunday roast repertoire and should by no means be confined to the festive season.
Inspired by the Scottish clootie dumpling, this impressive dish is packed full of slow-roasted vegetables and plenty of cheddar cheese. A filling main course, slices of this roast also make for a delicious stuffing alternative.
For a Mediterranean twist on a traditional vegetarian dish, Lee Watson’s roast aubergine and tomato nut roast makes for a flavour-packed main course. The creamy vegan macadamia and mustard sauce is a welcome addition, and it goes perfectly with some roasted veg on the side.
Served with a rich and spicy tomato sauce, this moreish nut roast is the perfect centrepiece for any roast.
Go Scandinavian with Rachel Khoo’s hasselback celeriac, inspired by Swedish cuisine. This dish not only looks beautiful on a plate, but it’s also packed with warming, nutty flavours and makes for tasty leftovers too (like any good roast).
Wow your guests with this masterpiece from Josh Katz’s cookbook, inspired by his popular London restaurant, Berber & Q. This roasted whole cauliflower makes a brilliant centrepiece for a vegetarian roast, and is a great one to go for if you’re looking to mix up your usual roast dinner menu. Scatter with dried rose petals, parsley and pomegranate seeds for a Middle Eastern touch that’s easy on the eyes, adding a bright pop of colour as well as flavour.
Although this recipe is from Jamie’s much-loved Christmas cookbook, we can assure you that this dish is certainly not just for Christmas. The delicious baked squash combined with flavours of fresh sage and cranberry make the ultimate comforting main course for a Sunday roast.
Where would we be without a recipe for gravy to pour all over our glorious roast dinner? Swap the meat juices for vegetable stock, onion, and soy sauce to get those meaty flavours that are such a necessary addition to any roast dinner.
When it comes to roast dinners, you just can’t beat the classics. Sophie Grigson’s recipe for rosemary roast potatoes is a case in point, infused with the traditional flavours of rosemary and garlic, and cut into small chunks for extra crispiness.
Spice up your roasted veggies with this beautiful roast parsnip and quinoa dish, brightened up with a good kick of chilli and juicy slices of fresh orange. We love making this recipe as a side dish, but the mix of veggies with grains also makes it substantial enough to work as a main.
Let your brussel sprouts shine in this zesty recipe from Jamie Oliver, lightly spiced with nutmeg and cinnamon.
This easy side dish has a wonderful balance of flavour with the sweet roasted pumpkin and the salty feta.
