Winter Warmers - Roasted Vegetables
Brrrr, when it gets this chilly outside, I need to warm up from the inside, and nothing beats some super-nommy roast vegetables with a huge dose of cold-killer garlic!
Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
Chop your vegetables into 3-4cm chunks, using any combination of the following: butternut pumpkin, parsnip, turnip, swede, baby beetroot, sweet potato, zucchini, carrot, brown onion, potato... Pretty much anything you like! (Just a heads-up, to avoid staining the other vegetables pink, toss the beetroot in oil and vinegar separately.)
Place the vegetables on your lined baking tray. Drizzle with some olive oil and a teensy bit of white balsamic vinegar. Toss to coat. Sprinkle a heap of peeled whole garlic cloves around the vegetables. Season with salt and pepper.
Roast, turning once, for 45 minutes to an hour, or until tender. The slower you roast them, the sweeter they will be!
Transfer to a serving dish and sprinkle with a little crushed hazelnut or pinenuts if you're not allergic. (If you are allergic, please don't do this. I just can't take a lawsuit right now.)
Enjoy with a large glass of red wine and your housemates!
Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
Chop your vegetables into 3-4cm chunks, using any combination of the following: butternut pumpkin, parsnip, turnip, swede, baby beetroot, sweet potato, zucchini, carrot, brown onion, potato... Pretty much anything you like! (Just a heads-up, to avoid staining the other vegetables pink, toss the beetroot in oil and vinegar separately.)
Place the vegetables on your lined baking tray. Drizzle with some olive oil and a teensy bit of white balsamic vinegar. Toss to coat. Sprinkle a heap of peeled whole garlic cloves around the vegetables. Season with salt and pepper.
Roast, turning once, for 45 minutes to an hour, or until tender. The slower you roast them, the sweeter they will be!
Transfer to a serving dish and sprinkle with a little crushed hazelnut or pinenuts if you're not allergic. (If you are allergic, please don't do this. I just can't take a lawsuit right now.)
Enjoy with a large glass of red wine and your housemates!
Best roast veges ever - and I can vouch for a few! Mmmm, the hazelnuts make it so tasty!
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