Saturday, 22 September 2012
Ah roasted vegetables
Mushrooms, sweet onions, green peppers.
PLUS parsnips, sweet potatoes, and carrots.
First I par-boil the root vegetables.
When they have cooled I put them into a re-cycled plastic bag (the ones in which we place our veggies at the market), then add the softer vegetables (mushrooms, onions, peppers etc).
Then I add some olive oil, and "swish" the veggies around. This seems to be a very efficient way of coating the veggies.
That being done I place the veggies on a baking tray, then season them with back pepper, cayenne pepper, or rosemary.
Once seasoned, I roast the vegetables for 40 minutes at 400 f.
Oh my goodness - this is fabulous food.