Sunday, 21 June 2009

Roast Veggies

I have posted before about roast veggies where I have cut them up into 1-2 inch pieces. This time around I went for chunky!

Baby onions or shallots

Peel, top and tail carrots. Cut in half then cut in half lengthways. You should have four equal length pieces per carrot.
Do the same to the courgettes.
Parsnips are almost the same but if like me your parsnips are much thicker at one end than the other you should cut up into six rather than four.
Peppers - cut off the tops and slice the pepper using the white lines inside as a guide. You usually don't have to cut more but if you get a really big piece slice it in two.

Peel, top and tail onions and don't slice up.

Chuck all of the veggies in a bowl and drizzle with olive oil. Mix and then spread on a roasting tin. Roast, turning occasionally, for 30-40 minutes. You will get the nice roastie outside but with lots of soft and tasty flesh of veggies inside - and the onions will be almost sweet with roasting. Yum!

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