Roast Vegetables

 

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Roast Vegetables is an absolute favourite of mine. On it’s own with a side of sour cream or as an accompaniment to roasted beef, chicken, pork or lamb.

Method

  • Line a baking tray with baking paper
  • Slice vegetables into similar sized pieces, approx bite sized is best for suggested baking time
  • Add fresh rosmary (optional)
  • Drizzle generously with cold pressed, extra virgin Olive Oil and some good quality Pink Salt
  • For even browning turn the vegetables half way through cooking time
  • Add any herbs of choice, I like rosemary strait out of the garden!

Just about any veg can be roasted so make a mix of some or all of the following …

The following should be cooked at about 160 c for 40-45 minutes

Potato
Sweet Potato
Beetroot
Onion
Carrot
Parsnip
Celery
Turnip
Capsicum
Zucchini
Pumpkin
Garlic
Leek

The following should be cooked for about 25 minutes at 160 c

Cauliflower
Broccoli
Brussels Sprouts
Mushrooms

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