Passionate Foodie Roasted Vegetables
Roasted Vegetables are great in winter, they are a great accompaniment to almost any dish and are great reheated, or smashed in a pan the following morning to make rustic bubble and squeak.
- Szechuan Pepper Salt for ‘the Passionate Foodie’
- Candied Balsamic for 'the Passionate Foodie'
- Roasted Garlic Oil for 'the Passionate Foodie'
- Turmeric and Lemon Oil for 'the Passionate Foodie'
- Rosemary Oil for 'the Passionate Foodie'
Pick them for their colour, flavour, texture, being in season. What ever the reason select a good variety and remember fresh is best.
Preheat oven to 180C .
Your choice of oil to cook:
- Sweet Roasted Garlic.
- Colourful Turmeric and Lemon, or
- Traditional Rosemary.
Toss the vegetables through the oil in your pan ensuring they all get an even coat. Layer the vegetables evenly in your pan, try to avoid to much over laping, you want the vegetables to roast not steam.
Cook for approximately one hour or until golden and crisp.
To add a sweet glaze, drizzle a little Candied Balsamic over the vegetables about 10 minutes prior to serving
Your choice of Salt to season:
- Szechuan Peppert, or
Seasoning your vegetables at the end of the cooking will help to prevent them sticking to the pan.
For that extra soft inside but crunchie outside potatoe or sweet potatoe, steam first four 5 mins. Fluff up the vegetables by shaking them around a little in the steamer - it's important to do like this if you want them to have all those lovely crispy bits when they're cooked.