Roast Vegetables

This is a great way to use up veg that is left over from other recipes or just a good way of cooking lots of different veg together. I avoid beetroot as I don’t like it but it could be added if part boiled separately.  This dish serves 8 easily and goes brilliantly with all sorts of BBQ meat.

Foodstuff you will need: 

Red pepper (cored and chopped)

Small swede (peeled and chopped)

2 small turnips (peeled and chopped)

2 Red onions (peeled and chopped)

6 Carrots (peeled)

6 purple carrots (peeled)

3 Zucchini (thinly sliced length ways)

Small Part boiled potatoes (skins on but washed) – enough for the number you are serving

Cloves of garlic (peeled)

180ml extra virgin olive oil

sea salt

100g unsalted butter

chopped parsley (to serve)

Equipment:

Oven

Large roasting tray

Kitchen knife and chopping board

3 Saucepans

How to throw it together

Pre heat the oven to 200C FAN or 220C conventional

Cook the purple carrots and regular carrots separately in 2 saucepans of boiling water for 12 minutes . Set aside to cool the cut in half length ways. Place on baking tray and scatter with large knobs of butter. Drizzle with oil and sea salt.

Part boil the potatoes, swede and turnip in the same saucepan

Drain all and arrange on baking tray along with the pepper, zucchini, carrots and onion.

 

Drizzle all with olive oil and sea salt.

Roast the vegetables for 20-30 minutes, until turning slightly brown at the edges.

Remove from the oven. Place all veg on a serving dish or directly to plates ad sprinkle with chopped parsley.