The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors. Roasted vegetables are far more tantalizing to the sight, taste, smell, and even touch. Most veggies take a little time to cook and are best served while they still have a little bite, rather than soft right the way through. This is true for all green vegetables. However, potatoes and other root vegetables such as beetroot, need to be cooked until tender.
Most vegetables work really well roasted and it is a very easy way to cook a variety of vegetables together, especially if you are roasting a joint of meat or baking a main dish at the same time. It also works really well alongside a barbecue. Roasting gives vegetables a richer, sweeter flavor without adding a lot of fat and calories. Roasted veggies have a brown, caramelized and crisp look so there is no comparison to steamed ones for me. Choose a selection of root vegetables or other vegetables such as peppers, courgette, fennel, red onion, carrot, cabbage, etc. Here I’m going to tell you a very easy way to roast vegetables.
- Any mixed vegetables
- large roasting tin
- olive oil
- herbs( thyme or rosemary springs)
- 2 to 3 cloves garlic
- salt and paper to taste
- Prepare the mixed vegetables according to type and cut them into large, even-sized pieces or keep the baby vegetables whole.
- In a large roasting tin arrange the cut vegetables in a single layer and drizzle with a small amount of olive oil and toss the vegetables to coat them in olive oil.
- Tuck cloves of garlic and herbs between the vegetables, then sprinkle them with salt and pepper.
- Roast in a pre-heated oven at 220°C (425°F), gas mark 7, for 30 – 40 minutes, or until tender and golden, turning occasionally.