Roasted Root Veggies

Prep Time:10 mins, Cook Time: 45 mins, Total Time: 55 mins

March 13, 2013

Roasted Root Vegetablesswallow-recipes-for-life

What to do with Carrots, Beetroot and Cheese? These were the three ingredients chosen for March’s Recipes for Life challenge, a new monthly event held by Vanesther at Bangers & Mash. The challenge is run in partnership with the Somerset based charity Swallow who work with adults with learning difficulties. Every month they’ll be a new trio of ingredients and bloggers are challenged to come up with tasty, healthy and easy to prepare dishes that may even appear in Swallow’s new cookbook. What a lovely challenge I say!.

Admittedly not an obvious choice of ingredients at first but after a few brief moments of ponder I realised this remit would not only include one of our regular quickie dinners at Chez Foti, Roasted Veggies with Feta and Couscous but also my Roasted Veggie Lasagna too. My wholehearted apologies for the awful photos on both these blogs, but in my defense they were taken in my very early days of blogging!. I’m a bit of a regular veggie roaster and tend to make huge seasonal batches that get used over the course of a few days. Not only are they an interesting veggie side to a roast dinner or even bangers and mash but they’re perfect in a lasagna or thrown on a tart or pizza, wonderful in a sandwich (hot or cold, with cheese or hummus or just plain) or simply enjoyed in their own right with couscous, pasta or brown rice or as an antipasta.

For today’s recipe I have my seasonal Roasted Roots. I’m particularly partial to my Roasted Winter Roots as they bring such flavour and cheer to an otherwise verging-on-dull selection of veggies. Go for whatever you have to hand but beetroot, carrots, parsnips, celeriac, sweet potatoes, butternut squash and red onions all work marvellously together and tend to cook in the same amount of time. I like to boost flavours with plenty of fresh chopped Rosemary but you could happily substitute with fresh Thyme or dried herbs.

Add a couple of handfuls of Roasted Roots to a pizza base and some Mozzarella, Goats Cheese or Feta then you have my entry to the challenge. You could either use my Scone Based Wholemeal Pizza recipe or a bread dough based one – I use Jamie’s recipe actually and it never fails me!.

simple2012smallSince you can’t get much more Seasonal than my Roasted Roots I’m also entering my blog to Ren’s Simple and in Season challenge which so happens to be being hosted by myself this month!.

And as there’s fresh rosemary or thyme with the Roots I’m also entering it to Karen of Lavender and Lovage’s Herbs on Saturday event, this month hosted by London Busy Body.herbsonsaturday

Credit-Crunch-MunchAnd last but not least as this so happens to be a particularly frugal eat I’m entering it to Credit Crunch Munch, a joint event by Camila of Fab Food 4 All and this month by Helen of Fuss Free Flavours

The Good Stuff:

Red Onions, Beetroot, Carrots, Parsnips, Sweet Potato, Butternut, Pumpkin, Celeriac, Olive Oil



Great For:

Great first finger food (DO NOT add any salt), Pizza or Tart toppings, Lasagnas, Sandwiches, Antipasta, Veggie Sides or eaten with Couscous, Pasta or Brown rice



Notes:

Vary your veggies as to what’s seasonal or you have in



Special Equipment:

2 large oven baking trays



Roasted Root Veggies

Ingredients Prep Time:10 mins, Cook Time: 45 mins, Total Time: 55 mins

2 Red Onions, very large dice

6 cloves of Garlic, left whole with skin on

3 Carrots*, peeled and sliced into 0.5 cm slices

2 – 3 Beetroot*, scrubbed (skin left on) and cubed to a 1.5 cm dice

1 – 2 Parsnips, peeled and cubed to a 1.5 cm dice

300g of Sweet Potatoes, Butternut Squash or Pumpkin* (or a mixture of any of these), peeled and cubed to a 1.5cm dice

300g of Celeriac*, peeled and cubed to a 1.5cm dice

a tablespoon of chopped fresh Rosemary OR 2 teaspoons of fresh Thyme or dried Oregano or Mixed Herbs

Salt and Pepper

4 tablespoons of Olive Oil

1) Pre-heat your oven to 200ºC.

2) Simply place all the peeled and cut veggies on two large baking trays. Sprinkle with the herbs, a large pinch of salt and pepper and the oil. Using your hands ensure all the veggies have an even coating.

3) Place in the oven and roast for 45 minutes. Turn twice during the cooking time. The veggies should all be very tender and a little golden.

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0 thoughts on “Roasted Root Veggies

  1. andreamynard

    Funnily enough, as soon as I saw your pizza I was reminded of one with a scone base my Mum used to make for us when I was a child. Will have to give it a go. Your roasted roots look great.

    Reply
    1. Chez Foti

      It’s funny how popular they were when I was little, but have totally faded out of interest now that we have ‘proper’ pizzas so readily available to buy and a greater interest in baking our own. I wouldn’t say I’d prefer a scone base but they do provide a quickie and more wholesome substitute!

      Reply
  2. apuginthekitchen

    Roasted roots are the best, I love it when they get soft and caramelize and using as a topping on that simple whole grain crust is wonderful. I would never have thought to use a scone recipe for a crust, but it’s quick and simple. Love it!

    Reply
  3. Chez Foti

    Ah thank you, I’m a huge fan of roasted veggies in every shape and form!. For a quick and easy crust you can’t beat a scone base, but with a little more time I do love my roast veggies on an ‘ordinary’ yeasted homemade dough 🙂

    Reply
  4. Camilla

    Yummy I love roasted vegetable but have never roasted a beetroot and have never bought a celeriac so these are 2 things I have to put right! Your pizza sounds and looks wonderful and as OH wants to eat less meat I’ll have to give this a go:-)

    Reply
    1. Chez Foti

      Oh you so must try roasting beetroot, a really tasty roaster ….if you don’t mind a bit of pink in your food anyway! And celeriac is delightful roasted too 🙂

      Reply
  5. Vanesther

    Absolutely adore roasted veggies, so this gets a massive thumbs up from me. I’ve never tried a scone-based pizza before but it sounds lovely – a cross between a pizza and a pie perhaps? And an absolutely brilliant entry for the March Recipes for Life challenge. It hasn’t been a particularly easy one, but this trio of ingredients was made for this pizza! Thanks for entering!

    Reply
    1. Chez Foti

      Scone bases are wonderfully quick, but slightly heavier and thicker than ordinary yeast dough. Perfect for a quickie yet wholesome meal. So looking forward to what ingredients April will bring….but go easy on us!

      Reply
  6. annelifaiers

    I had thought it was a tough set of ingredients for this challenge but you have got plenty of great ideas 🙂 As always love the look of your pizza and again am feeling the envy of your pizza oven. x

    Reply
    1. Chez Foti

      Ah thanks, it did seem like a tough set of ingredients until I realised I’m a regular roots roaster and I actually eat all three together pretty often!.

      Reply
  7. thegardendeli

    I used to make pizzas with a scone base when I was student (long time ago!), but never with toppings as adventurous and imaginative as yours. This will be on the menu for a family tea next week – thanks!

    Reply
    1. Chez Foti

      Scone based pizzas were definitely a quirk of the 80s and I really haven’t heard of them since! Admittedly not as tasty or light as a bread dough base, but they have a place for a wholesome quickie supper.

      Reply

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