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.

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