Monday, 24 October 2011

Simply Roasted Veg

I know I know, I’m sure a lot of you guys know how to roast your own veg, but this is just such a simple beautiful technique to getting rid of some of that veg that you have laying around wondering when it’s going to get cooked. There’s nothing more simple and rustic to add to a meal than a selection of roasted veg with minimal effort. I’ll use my example and give you suggestions on how to make your own roasted platter.

For My Ingredients:
3-4 bulbs of fresh beetroot
6 carrots
4 potatoes

Suggestions for roasting with it:
Onions (cut very thick)
Fennel
Aubergine slices
Courgettes
Squashes
Etc.

To Start:
For the beetroot wash it up trim off the tops and cut into quarters; lay on one side of the roasting try so it doesn’t bleed in to your other lovely colored veg.
Peel and lay the carrots next, if they need to be trimmed to be the same size, this is ideal.
Peel the potatoes cut them into the same size as the beetroot.

To Finish:
Heat an oven to 200C or ~400F.
Drizzle 2-3 table spoons over the entire pan.
Salt and pepper generously.
Toss each section with your fingers.
Place in the hot oven for 40-50 minutes. Check with a fork to see if the potatoes and carrots have softened, and voila! I love doing oven veg or any type of oven entrée because it lessens clean-up and frees me up for anything else I might need to do to get dinner on the table. Enjoy!

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