|Roasted vegetables before cooking with the help of a keen apprentice!|
Roasted vegetables are so easy, nutritional and great when you don’t have the luxury of time to fiddle around in the kitchen because you have kids tugging at your apron strings (actually nagging you to play trains).
As far as photographing them for the blog, it was totally impromptu BUT like spur of the moment things it worked a treat!
|Roasted vegetables served with roast chicken.|
The finished result. We ate these with a supermarket roasted chicken – so easy and delicious. Jake even asked for it the following night! The next day I had a few leftovers so in the creative mood, turned the roasted vegetables into an equally delicious salad served with a berry vinaigrette. In hindsight one thing I would have added would have been nuts or seeds or sliced red onions.
- Any vegetables that can be roasted.
- Garlic bulbs are one of my favourites.
- Carrots, onions, pumpkin, squash, potatoes, parsnip, aubergine, courgettes, apples…
- Olive oil
- Salt, pepper and herbs such as rosemary, thyme or oregano
- Peel and cut, drizzle with olive oil, sprinkle with salt, pepper and herbs.
- Bake at about 180 degrees for about an hour.
- Serve with any roast meat!
Roasted vegetable salad – fresh and delicious!
- Baby spinach leaves
- Leftover roasted vegetables
- Nuts or seeds
- Red onions
- Feta cheese (optional)
- Any vinaigrette you have – even olive oil and vinegar mixed
- Really simple, just toss together and add the vinaigrette at the last minute.