Roasted Root Vegetables – Collegium Lunch Tavern (Modern Companion Dish)

 Roasted Root Vegetables – Collegium Lunch Tavern (Modern Companion Dish)

This colorful medley of roasted root vegetables was served during the 2016 Collegium Lunch Fundraiser Tavern as a hearty, comforting, and universally appealing side. Though roasting vegetables is such a basic and ubiquitous method that it rarely appears in medieval cookbooks, the approach is still entirely appropriate to the time period. Modern seasoning and technique were used for this version to maximize flavor and practicality for event service.

---

Modern Recipe

Ingredients:

• 1 butternut squash, peeled, seeded, and chopped

• 1 sweet potato, peeled and chopped

• 2 Yukon Gold potatoes, chopped

• 1 bunch beets, tops trimmed and scrubbed

• 2 large parsnips, peeled and chopped

• 1 yellow onion, peeled and cut into wedges

• 1 head garlic, cloves peeled

• 2 tbsp olive oil

• 1–2 tsp herbs de Provence (or rosemary/thyme mix)

• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.

2. Cut all vegetables into uniform 1-inch chunks.

3. Toss with olive oil, herbs, salt, and pepper.

4. Spread on baking sheets in a single layer.

5. Roast for 40–50 minutes, turning once or twice, until edges brown and vegetables are tender.

6. Serve warm or at room temperature.

---

A Note on Roasting in Period Context

While explicit “roasted vegetable” recipes are rare in surviving medieval cookbooks, roasting over coals or in ashes was a common and practical technique—especially for onions, garlic, or root vegetables. One of the closest documented parallels comes from the Libro della Cucina (14th century), in a recipe for roasted onion salad:

“Take onions; cook them in the embers, then peel them and cut them across in longish, thin slices; add a little vinegar, salt, oil, and spices, and serve.”
— De la insaleggiata di cipolle, Libro della Cucina del secolo XIV, Zambrini ed., Bologna 1863 (as translated in The Medieval Kitchen)

This recipe illustrates that the concept of roasting root vegetables, then dressing or seasoning them, would not have been unfamiliar in period. Our modern roasted medley draws on this tradition while remaining flexible and familiar for modern feast-goers.

---

Served With (Collegium Lunch Tavern Menu)

– Pork Pie with Mustard
– Cold Roast Chicken with Garlic, Sage, or Must Sauce
– Cold Lentil Salad
– Roasted Root Vegetables (this dish)
– Pickles & Olives
– Fresh Fruit (Apples, Grapes, Oranges)
– French Bread & Cheese
– Water & Soda

You can view the full feast overview and menu notes here.

---

Cold Lentil Salad – Collegium Lunch Tavern (Modern Companion Dish)

 Cold Lentil Salad – Collegium Lunch Tavern (Modern Companion Dish)

While not a period recipe, this cold lentil salad offered a refreshing, protein-rich vegetarian option during the 2016 Collegium Lunch Fundraiser Tavern. It was designed for make-ahead convenience and offered a contrasting texture and temperature alongside rich pies, chicken, and roasted vegetables. At the time, I did not yet have a copy of Scappi’s Opera—otherwise I might have chosen a warm lentil pottage instead! Still, this dish worked beautifully for service and gave guests a bright, fresh contrast to heavier fare. offered a refreshing, protein-rich vegetarian option during the 2016 Collegium Lunch Fundraiser Tavern. It was designed for make-ahead convenience and offered a contrasting texture and temperature alongside rich pies, chicken, and roasted vegetables.

---

Served With (Collegium Lunch Tavern Menu)

This dish was served as part of the full Collegium Lunch Tavern spread. It paired well with both the rich meats and simpler side offerings:

– Pork Pie with Mustard
– Cold Roast Chicken with Garlic, Sage, or Must Sauce
– Cold Lentil Salad (this dish)
– Roasted Root Vegetables
– Pickles & Olives
– Fresh Fruit (Apples, Grapes, Oranges)
– French Bread & Cheese
– Water & Soda

You can view the full feast overview and menu notes here.

Modern Recipe

Ingredients:

• 1 cup red lentils, uncooked

• 1 tbsp olive oil

• 2 tbsp freshly squeezed lemon juice

• 1 clove garlic, minced

• 2 tbsp red wine vinegar

• 2 green onions, chopped

• 2 tbsp parsley, chopped

• ¼ small red onion, chopped

• 1 carrot, chopped

• Salt and pepper to taste

Instructions:

1. Add enough water to fully cover lentils in a deep pot and cook, covered, over medium-high heat until just tender. Drain and rinse with cold water.

2. In a small mixing bowl, whisk together olive oil, lemon juice, garlic, and vinegar.

3. In a medium bowl, combine cooked lentils with green onions, parsley, red onion, and carrot.

4. Drizzle dressing over lentils and toss gently. Season to taste with salt and pepper.

5. Chill overnight and serve with crumbled feta if desired. This salad holds well for dayboard use, requires no on-site cooking, and scales easily for larger crowds—making it a reliable option for SCA tavern or lunch service.

---

Lentils in Period Context

Lentils were widely known and consumed throughout medieval Europe, especially in Italian and Mediterranean cuisines. They appeared in fast-day pottages, monastic kitchens, and household recipes alike. While cold lentil salads like this aren’t documented in surviving English or French manuscripts, the ingredients—lemon, vinegar, herbs, lentils—are all within period reach. It’s a respectful modern interpretation that pairs well with heavier dishes and stands on its own for vegetarian and fasting menus.

Looking for a Period Option?

For those wanting a pre-1600 version of a lentil dish, try Per far minestra di lenti secche (To Make a Pottage of Dried Lentils), a recipe from 16th-century Italy. This version uses lentils, oil, salt, and seasonal aromatics to create a warm, hearty side suitable for meatless menus or fasting days.

---