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Roast vegetables
From Cookipedia
I think this was one of the first recipes I cooked from Jamie Oliver's "Happy days with the Naked Chef", when if first came out. Certainly been making it regularly since then. Rather oddly, I never did get around to adding the recipe here. Time to make amends.
Simply put; select the vegetables from your favourites, cut into even sized chunks, oil, season and roast.
You can cook roast potatoes in with the vegetables, but I feel that roast potatoes deserve separate treatment for superior results.
As for quantities, judge what your guests would eat from the raw, prepared quantities, remembering that they will shrink quite a lot after cooking.
Ingredients
- 6 medium carrots
- 6 medium parsnips
- 1 small butternut squash, peeled and cut into chunks, slightly larger than the carrots and parsnips
- 2 medium onions, peeled, each roughly cut into 6 pieces
- 6 to 8 Cloves of garlic, if your guests will enjoy the fun of squeezing out the puréed garlic paste over their veg, leave them un-peeled, peel them for the more fastidious eaters.
- Big bunch of thyme
- Big bunch of rosemary
- Handful of fresh bay leaves
- 2 teaspoons whole cumin seeds
- 1 teaspoon whole fennel seeds
- 1 teaspoon chili flakes
- Olive oil
Mise en place
- Pre heat the oven to 220° C (425° F - gas 7)
- I've chosen this temperature as it matches the cooking time for roast potatoes. They will do just as well at 180° C (350° F - gas 4), though will take a little longer
Method
- Peel and prepare all of the vegetables and cut into equal sized pieces, cut lengthways, not into discs.
- Oil a large oven tray
- Tip all the vegetables and whole bunches of herbs into the tray, sprinkle with the seasonings, drizzle with a good few glugs of olive oil and mix well with your hands
- Cover with tin-foil
- Roast, covered, for 30 minutes, remove the foil and toss the vegetables in the oil
- Roast for a further 10 to 20 minutes
- Remove the woody herbs and serve.
Variations
Other possibilities include:
