Roasted vegetables is a lovely side dish to almost everything. They are easy to prepare and cook.
You can use most root vegetables, they get deep and sweet in flavour. I also used bell pepper and cauliflower.
Just remember not to trow them all in at the same time, they cook at different speed. Serve on a large platter, it is decorative and more inviting to your guest and family. I put a curry dip in the middle. In the summer I like to serve roasted vegetables with cold cuts like roast beef, cold chicken, ham or like I did sliced turkey breast.
You can use most root vegetables, they get deep and sweet in flavour. I also used bell pepper and cauliflower.
Just remember not to trow them all in at the same time, they cook at different speed. Serve on a large platter, it is decorative and more inviting to your guest and family. I put a curry dip in the middle. In the summer I like to serve roasted vegetables with cold cuts like roast beef, cold chicken, ham or like I did sliced turkey breast.
Roasted vegetables
2 servings
5-6 carrots
8 baby new potatoes
1 red bell pepper
1/2 head of cauliflower
4 spring onion
1 large red onion
2 garlic cloves
2 tbsp olive oil
Flatleaved parsley
Honey
Preheat oven to 400 F (200C)
Scrub potatoes and carrots in cold water, cut potatoes in half and carrots in 4, lenghtwise. Grate the garlic cloves, slice
bellpepper and cut the onion into 4 wedges. Boil the potatoes in water for 5-7 minutes. I cook mine in the microwave for
2-2 1/2 minutes. Drain. Pour 1 tbsp olive oil and the grated garlic into a bowl, add the potatoes and mix well.
Add some sea salt and pour into a ovenproof dish. Add carrots, onion and bell pepper. Drizzle with 1 tbsp olive oil.
Roast for 15-20 minutes, add cauliflower and spring onion and roast for another 10 minutes until the vegetables are
tender and golden. You can turn on the oven grill for the last couple of minutes if you want more char.
Drizzle the carrots with a litlle honey, sprinkle over some salt and parsley and serve.
Curry dip
2 servings
1/4 cup mayo
1/4 cup sour cream
1 garlic clove, mashed
1 1/2 tsp madras curry powder
1/2 tsp paprika
1/4 tsp tumeric
salt
Whisk all the ingredients together and pour into a serving bowl. Let sit in the fridge about 30 minutes before serving.
2 servings
5-6 carrots
8 baby new potatoes
1 red bell pepper
1/2 head of cauliflower
4 spring onion
1 large red onion
2 garlic cloves
2 tbsp olive oil
Flatleaved parsley
Honey
Preheat oven to 400 F (200C)
Scrub potatoes and carrots in cold water, cut potatoes in half and carrots in 4, lenghtwise. Grate the garlic cloves, slice
bellpepper and cut the onion into 4 wedges. Boil the potatoes in water for 5-7 minutes. I cook mine in the microwave for
2-2 1/2 minutes. Drain. Pour 1 tbsp olive oil and the grated garlic into a bowl, add the potatoes and mix well.
Add some sea salt and pour into a ovenproof dish. Add carrots, onion and bell pepper. Drizzle with 1 tbsp olive oil.
Roast for 15-20 minutes, add cauliflower and spring onion and roast for another 10 minutes until the vegetables are
tender and golden. You can turn on the oven grill for the last couple of minutes if you want more char.
Drizzle the carrots with a litlle honey, sprinkle over some salt and parsley and serve.
Curry dip
2 servings
1/4 cup mayo
1/4 cup sour cream
1 garlic clove, mashed
1 1/2 tsp madras curry powder
1/2 tsp paprika
1/4 tsp tumeric
salt
Whisk all the ingredients together and pour into a serving bowl. Let sit in the fridge about 30 minutes before serving.