Roast Vegetables

Sure, we all love the classic roast vegetables served alongside a chicken or a leg of lamb on a cold night. But try and think of them more as an every night occurrence, an any-season thing.

A tray chock a block full of chopped vegetables, tossed in a little olive oil, salt, pepper, plus your favourite spice or spice blend at the time, roasted on 200C until a little brown and crispy in places, goes equally well on a bed of lettuce as it does served on top of a cooked grain.

In this pic I’ve roasted onions, turnips, purple carrots, potatoes and brussel sprouts, but I could just as easily have added cauliflower, pumpkin, sweet potato or even thickly sliced cabbage. All these variations are delicious, and it’s just too easy a dish not to do regularly.

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A platter of salad like this one, topped with some bbq lamb straps, or sliced roast lamb or roast chicken makes a delicious casual dinner party dish, simply serve with a big bowl of grains (think barley, freekeh or pearl cous cous) tossed with some vinaigrette and chopped parsley.

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