My contribution to Christmas lunch. 3 kg (probably more) of potatoes, parsnips, butternut squash, sweet potatoes, peppers and onions sound like a lot, but once roasted, they shrink and are very dense. That pan there is only 9 inches wide and 2 inches deep.
Rosemary and sage add such wonderful dimensions to roasted vegetables. I think I want to attack a swede (the plant, not the nationality) next time.
.... and here I was trying to make a Jamie Oliver stew that called for butternut squash and parsnips (plus real herbs - and optional artichokes!) and I was wondering - blardy hell, why cant he use vegetables I can buy at a local supermkt?! Enjoy the veges =)
ReplyDeleteDarling, how did you do this? It looks beautiful! Just roast?
ReplyDeleteU cooking for us anytime soon? Yum :)
ReplyDelete@Sidat: lol, I'm surprised he hasn't come up with a cookbook using Asian ingredients!
ReplyDelete@Cindy & Flora: Yes, just chop, massage with olive oil, salt, rosemary and sage, lay out in *single layer* on baking tray and roast at *400ºF* for 40-60 min (less for delicate vegs, more for starchy ones.) Open oven half-way and flip them over to avoid burning. Repeat till all vegs are gone. Really simple; the worst part is the peeling and chopping, so enlist the husband's help!
woww, look very yummy :D
ReplyDeleteps. I love its color too ;)
Beautiful colors!
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