Roast Vegetables
This recipe is for roast vegetables that aren't pre-cooked. If you wish so, you can of course pre-cook the vegetables and lower the cooking time accordingly. But I prefer to use raw vegetables for roasting.
Ingredients
Quantities aren't specified here - this is really up to you, how much you like each veg, etc....
- potatoes
- carrots
- onions
- parsnips
- peppers
- olive oil (you can also use goose fat [available from Waitrose under it's French name, "Graisse d'Oie"])
- salt
- pepper
Pre-heat your oven to 200 C (400 F - gas mark 6).
Preparation | |
| Here are our ingredients - no parsnips nor peppers this time, but just treat the parsnips like the carrots if you have any... If you have peppers, just slice them into chunky bits and add them. |
| Peel the carrots. |
| Take off the top bit. |
| Now cut the carrots in half. |
| Cut the top bit into six slices ... |
| ... and the bottom bit into four. |
| Now half the potatoes along the thin longitudinal side. |
| And then into 3 slices - obtaining 6 pieces. If you have large potatoes, cut them in half once more so you will get 12 pieces. The size of the chunks is quite important - we want them to be small! |
| Cut off top and bottom of your onions ... |
| ... peel them and cut them in half. |
| Add some olive oil (or goose fat if you don't mind the cholesterol). |
| And the salt and pepper. |
| Now nicely mix up the whole lot with your hands - you want all of the veg covered in spices and olive oil - and pop it into the oven. As you can see on my photo, I use a stainless steel roasting dish - this one is a £ 5 IKEA jobby. Also please note that the vegetables don't cover another up - this is very important. Use a larger dish when preparing more - you don't want the veg layered! |
| Turn the veg every 15 minutes or so with a wooden spatula - make sure they are re-covered in olive oil. |
| After 50 minutes, the veg are done - and just right! |
Best with ...
any sort of roast