Culls — roast & braise preparation

1. Sort and prepare vegetables

Preheat the oven to 200°C (400°F). Inspect the assorted cull vegetables and remove any inedible parts (deep soft spots or moldy areas). Trim tops, peel where needed, and cut vegetables into even bite-sized pieces roughly 2–3 cm (about ¾–1¼ inch) so they cook evenly. Halve or quarter larger items (potatoes, beets). Peel and halve large onion pieces and separate any whole garlic cloves you will use. Keep smaller tender items (zucchini, small radishes) a little chunkier so they don't overcook.

2. Season and oil

Place the cut vegetables and prepared root pieces in a large bowl. Add the olive oil, melted butter (if using), kosher salt, black pepper, dried thyme, and crushed rosemary. Toss thoroughly so every piece is lightly and evenly coated. If using whole peeled garlic cloves, add them to the bowl so they roast with the vegetables.

3. Roast (primary cooking)

Spread the seasoned vegetables in a single layer on a large rimmed baking sheet or roasting pan. Avoid overcrowding; use two pans if necessary. Roast in the preheated oven for 25–35 minutes, stirring or flipping the vegetables once halfway through, until they are golden at the edges and tender when pierced with a fork. Root vegetables like beets and large potatoes may need the longer time; check and remove smaller or quick-cooking vegetables earlier if needed.

4. Pan finish and deglaze (optional braise)

If you want a saucier finish, transfer roasted vegetables to a large skillet over medium heat. Add the 60 ml water or vegetable broth to the hot pan and scrape up browned bits from the roasting pan or sheet. Let the liquid reduce for 1–2 minutes while stirring so it clings to the vegetables, creating a light glaze. Taste and adjust seasoning with a pinch more salt and pepper if necessary.

5. Finish and serve

Remove from heat. Stir in chopped fresh parsley and the zest and a squeeze of lemon if using to brighten flavors. Transfer to a serving platter and serve warm as a side dish or use as a base for bowls, hashes, or soups. Leftovers keep refrigerated in an airtight container for up to 3 days.

Culls Recipe

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Was this page helpful?

Culls — low-price mixed selection