January 22, 2017 / In food , veggie / Tagged as: sweet potato, red onion, pepper, carrot, beetroot, parsnip
Roast Vegetables
Total Cook Time
40 minutes
Ingredients
- sweet potato
- olive oil (2-3 tablespoons)
- salt & pepper
- parsley
- carrot
- bell pepper
- beetroot
- butternut squash
- parsnip
- etc
Method
- Pre-heat oven to 220C.
- Cut the vegetables into uniform sizes. 2 x 2 cm square works. Group them by “type”.
- Root vegetables (beets, potatoes, carrots): 30 minutes.
- Winter squash (butternut squash, acorn squash): 20 minutes.
- Crucifers (broccoli, cauliflower, Brussels sprouts): 15 minutes.
- Soft vegetables (zucchini, summer squash, bell peppers): 15 minutes.
- Thin vegetables (asparagus, green beans): 15 minutes.
- Onions: 30 minutes, depending on how crispy you like them.
- Tomatoes: 15 minutes.
- Alternatively just fuck them all into the roasting dish and go with it :) Works equally well.
- Before placing in the roasting dish mix the veg in the salt, olive oil and pepper. Flavoursome additions.
- Roast till the edges of the veg just start to singe.
- Garnish with coarsely chopped parsley. It adds a lovely freshness.