Roasting veg, idiots guide?

Thriftylady

Roast veg such as butternut squash, red peppers, onions (basically anything that turns sweet and caramelised) are lovely if you put a wee splash of balsamic vinegar over them along with the oil before you put them in the oven.

Thriftygent does a lovely dish like where he roasts lots of different veg in balsamic vinegar and olive oil and then stirs them into cous cous when they're done. yummy....

HopeElizzy

:hello: This may help in the future if you're trying different veg::drool:

Asparagus/Courgettes 15mins
Aubergine discs 20-30mins
Baby Beets 40mins
Carrots/Parsnips 35-40 mins
Cherry Toms/onions/halved peppers 20mins
Fennel 30mins
Pumpkin/squash/sweet potatoes 45-60mins

These are timings from the dinner lady's book - she puts the oven on 200c/400f/Gas 6
Hope this helps someone.:wave:

MATH

I par-cook potatoes, carrots, onion quaters and corn cobs in the micro and chuck peppers and mushrooms in raw. 40 mins at 230 is about right for me. 15 mins before the end of cooking I add tomatoes, brocolli and sugar snaps. The brocolli goes really chared and black around the edges (YUM). Rosemary and bay leaves go in at this time with loits of cracked black pepper. Once cooked I stir in a couple of good blobs of half fat creme fraiche and serve with cous cous, rice or pasta. HTH

Chell

I'm starving after reading all these suggestions, they sound yummy.