Roasting veg

faerie~spangles

maman wrote: »

If you cut the new potatoes hassleback


they'll cook quicker and look really lovely. If I was doing roast veg I'd put cloves of garlic in and also tomatoes (even tasteless cheap tomatoes taste good roasted). If you do plenty of veg and have some LOs, stir into pasta for a lovely lunch. Makes a change from sarnies.

Add smoked paprika and garlic to the Hassleback potatoes.

Brussel sprouts are lovely roasted too.

bella2121

Thanks everyone some lovely ideas there to try

I par boiled the potatoes and carrots then roasted for about 45 mins with olive oil salt and pepper, I added onions for 30 mins and peppers for about 20, it was lovely

The only thing left was a few potatoes which OH has taken to work for lunch with half a pack of @ldi hot and spicy cous cous and some chicken yummy

Thanks again xx

JayJay14

I also add at the pepper stage some cooked beetroot (often get the aldi super six vac pac type - no vinegar) and that goes down suprisingly well.

meritaten

JayJay14 wrote: »

I also add at the pepper stage some cooked beetroot (often get the aldi super six vac pac type - no vinegar) and that goes down suprisingly well.

Me too JayJay! thats the beetroot I always use! I find fresh uncooked beetroot takes ages to roast properly! and the fresh stuff out of the garden either gets pickled or is eaten boiled with good dab of butter! None left to get roasted next day no matter how much I cook!

RedLass

zepsgal wrote: »

Personally, I don't par boil anything.

After chopping the veg, I put it into the roasting tin with a few peeled garlic cloves, lashings of olive oil, salt and pepper. You can add a sprinkling of sage, rosemary etc (whatever you fancy, or just leave it out)

I would put the root veg in first, add the peppers maybe about 20mins before it's all ready. I like my peppers to have a bit of a bite still left in them.

It's totally up to you though

I do the same. One of the reasons I make this dish is because I want minimum effort. Everything (baby potatoes, carrots, parsnips, courgettes, peppers, cherry tomatoes, red onion) get's chopped to about the same size, chucked in a big roasting tin, shaken through with olive oil, salt, pepper, whole garlic cloves and chopped herbs, and thrown in the oven for about 40 mins. Oh, and a good shake up halfway through to turn everything over. Usually not long after I've put a chicken in for roasting. I love that this gives me a pretty healthy but really satisfying meal with very little work - just add gravy. Mmmm

zippychick

ive merged this with an older thread on roasting veg

Zip