Tasty Uses for Leftover Roast Vegetables

By Monica Shaw •

With the big day over, you may have a selection of cooked and roast vegetables amongst your leftovers.  Don't let them go to waste.  Monica has some tasty suggestions for them including a recipe for roast potato, lentil and miso bake. 

If you're like many serving up a traditional holiday feast, then you've probably got roast vegetables on the agenda. You may also be anticipating the litany of leftovers that will follow your feast, including said vegetables which could easily get forgotten if you limit your leftover mojo to turkey sandwiches and more turkey sandwiches. 
Please do not let your roast vegetables to go waste! There are so many delicious things you can do with them. Roast Vegetable Soup is perhaps the easiest option - simply blitz leftover roast vegetables with stock and you're done. You could also make a root vegetable Bubble and Squeak, spiced up with garam masala and chilli. Or try working your roast vegetables into a Shepherd's Pie (also a great use for leftover mashed potatoes) or pastry-topped Pot Pie.
My favourite thing to do with leftover roast vegetables is to break out the miso and make this Lentil Cabbage Miso Bake, inspired by The Organic Farm Shop who serves a similar dish in their stellar vegetarian cafe. 

Whenever I make roast vegetables, I always make extra so I can make this dish (which I possibly enjoy more than the roast vegetables themselves). It's not a strict dish, with the simple keys being red lentils, miso and leftover roast vegetables. The lot gets mixed up and baked into a delicious and nourishing casserole, topped with cabbage that gets all nice and crispy in the oven. 

Lentil Cabbage Miso Bake with Roast Vegetables


3-4 cups cooked red lentils
leftover roast vegetables - carrots, parsnips, potatoes and onions are great here, but anything goes - swede, butternut squash, fennel, turnip - I could go on!
chopped or shredded cabbage or kale - you can use Christmas leftovers again here, or raw cabbage works too
olive oil
white miso 
salt and pepper


Mix the lentils with the roast veg and a big spoonful of miso and a few grinds of black pepper. Have a taste and add more miso, salt or pepper if you'd like.
In a separate bowl, toss the cabbage or kale with a little bit of olive oil. 
Put the lentil mixture into a well-greased casserole dish and top with the cabbage or kale.
Bake at 180 C / 350 F for about 30 minutes, until the dish is heated through and the cabbage is browned and crispy on top. (Check the casserole about halfway through to make sure the cabbage isn't burning - if so, cover with tinfoil.)

For more leftover recipes visit Great British Chefs collection.


Monica Shaw

Monica Shaw is web consultant working with chefs, restaurants & food producers, to help them make use of the internet to improve their businesses. She's also a freelance writer, her credits include The Daily Telegraph, Chef Magazine and food mag. Monica enjoys experimenting with vegetables & creating delicious & healthy dishes, a topic covered on her blog SmarterFitter.com. She is working on The Healthy Vegan Breakfast Book, due to be published in March 2013

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