Roasted Root Veggies
Prep Time:10 mins, Cook Time: 45 mins, Total Time: 55 mins
March 13, 2013
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!.
And 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
Red Onions, Beetroot, Carrots, Parsnips, Sweet Potato, Butternut, Pumpkin, Celeriac, Olive Oil
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
Vary your veggies as to what’s seasonal or you have in
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.