Roasted Veggies!

This has to be my favorite recipe!!! If you can even call it a recipe, it’s just so easy and takes no time at all to prepare.
The really beautiful thing is that you can mix things up whatever way you want it! Add different herbs & spices, use other veggies, … It’s also great for using up leftovers of veg lying around in your fridge.
Here’s the version I made:

-remember, this is just an example of this recipe… You can add or leave away any veggies and herbs you want-

Ingredients:

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  • 1/2 bulb of fennel
  • 1 sweet potato
  • 5-6 leftover asparagus
  • 2 carrots
  • 5-8 mushrooms
  • 1 small red onion
  • 1 clove of garlic
  • 1 teaspoon of coriander seeds, crushed
  • few sprigs of rosemary and thyme
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper

Preparation:

  • Preheat the oven to 250° C
  • Wash and peel all the veggies
  • Cut them into rough pieces but be smart about it. By this I mean do so that all of your veggies will be cooked at the same time.
  • Place your veggies in a large roasting tray and cover them with the coriander seeds, rosemary, thyme, pepper and salt. Squash the garlic clove with your hand and also add it to the tray

  • Drizzle everything with olive oil, add a good lug of balsamic vinegar and mix it up to get everything coated
  • Place in your oven for about 40 minutes or until everything is cooked through, but have a look and toss around your veggies every now and then
  • Serve this with some chicken, steak, lamb, … Everything will taste great with this!

Some extra tips:

  • Don’t overcrowd your tray! This will stop your veggies from roasting and they’ll start steaming because they’re not getting enough heat. If this is the case, divide your veggies over 2 trays
  • Wash your rosemary and thyme under HOT water to get them going before you add them to the tray
  • I always make to much of this. Have the leftovers the next morning with some eggs, delicious!
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