Roasting veg

Broomstick

Can someone tell me which vegetables roast well? I have parsnips, carrots, spuds, leek and onions left in the after-Xmas veggie box and plenty of sunflower and olive oil. What I should do to get a dishful of roast veggies for supper tomorrow night? We eat fish and vegetarian and I'm bored of steaming/souping/stewing veg and baking spuds. I haven't really ventured into roasting veg before.

Many thanks
B xxx

signs_of_recovery

Broomstick wrote: »

Can someone tell me which vegetables roast well? I have parsnips, carrots, spuds, leek and onions left in the after-Xmas veggie box and plenty of sunflower and olive oil. What I should do to get a dishful of roast veggies for supper tomorrow night? We eat fish and vegetarian and I'm bored of steaming/souping/stewing veg and baking spuds. I haven't really ventured into roasting veg before.

Many thanks
B xxx

What I do is chop up parsnips, carrots, leeks and onions into chunks, say, about a half inch square-ish. Toss them in oil, salt, and pepper and roast for about half an hour/ 40 mins until caramelised, and you can bite through them. I usually put them on gas 7 which is around 220 degrees I think. I keep checking them after the 30 min mark.
I find leeks need far less time and would rather do them on their own, or with fennel or onions cut to a similar width, and roasted for less time.
Hope that helps

lavidaloca

I made these last night. They were absolutely delicious - a meal in themselves.

http://www.channel4.com/food/recipes/chefs/jamie-oliver/roast-vegetable-mega-mix-recipe_p_1.html

The only tip I would give, although you don't have beetroot, is roast these seperately as they do bleed a little and wear rubber gloves to prepare and peel them!

Broomstick

Thank you to both of you - this is exactly the info I needed.

B

charlysez

i roast all veg and i have now started sprinkling couscous over them, this soaks up any excess moisture and makes them lovely and crispy.

signs_of_recovery

charlysez wrote: »

i roast all veg and i have now started sprinkling couscous over them, this soaks up any excess moisture and makes them lovely and crispy.

What a great idea. I must try that. Thank you!

slummymummyof3

Roasted butternut squash and sweet potatoe is good as well

jordylass

Thanks for the cous cous tip, i almost always coat potatoes in semolina (Nigella) but never thought of it with the other veg.

I tend to do roast veg now quite a bit, it's easier than the steamer and all in together. I roast parsnip, carrot, potatoes, onions and squash.

I still use the steamer for leeks, peas, and turnip which we like mashed.

tandraig

most root vegatable roast well, I like to add some mixed herbs and garlic cloves crushed a bit. also courgette is lovely added to roast veg so are peppers - red green yellow or orange.mushrooms are nice added to the mix too. usually, it depends on what ive got hanging about in fridge or veg cupboard. oh - and i sprinkle a spoon or so of sugar on top - helps to bring out the sweetness of the veg and helps with caremelising them.

msb5262

"and i sprinkle a spoon or so of sugar on top - helps to bring out the sweetness of the veg and helps with caramelising them".
Sounds good - I've only ever done this with maple syrup. Unfortunately my maple syrup went mouldy so sugar will be an excellent (cheap) replacement!
Thank you tandraig.
MsB

Broomstick

Great tips everyone - thank you so much. I've been wishing I cooked this tonight instead!

B x