Roast Vegetables are a simple, healthy, and delicious way to enjoy your vegetables.
Not only that, but Roast Vegetables will easily complement any meal as a nutritious side dish or even stands alone as a yummy vegetarian dish. The process of roasting is an excellent way to bring out the flavor of the vegetables.
This particular recipe features pumpkin which really adds a unique twist to this classic dish.
Roast Vegetables (4 people)
20 g Potatoes large
200 g Carrots
200 g Sweet potato
200 g Pumpkin
100 g White onions
80 ml Vegetable oil
20 g Garlic
2 g Salt
4 g Cracked black pepper
The first step in preparing these Roast Vegetables is a lot of peeling. You are going to start by peeling the potatoes, onions, carrots and the sweet potatoes as well. Prepare the pumpkin by gutting it as you are only after the flesh of the pumpkin.
Once all the vegetables have been peeled, cut them all into relatively even sizes. Use the vegetable oil to coat the vegetables, and then season with salt, pepper, and garlic. Next you will place the prepared vegetables on a wire rack in a roasting tray.
Preheat your oven to 180C and then roast the vegetables for 1 hour. At the 1 hour mark the vegetables should be soft and golden. Use your discretion and give them some extra time in the oven if they don’t seem to be roasted all the way yet.
When they are done, remove them from the oven and allow them to cool down to room temperature. All that is left now is to serve them either alone or to complement your favorite dish!
Peeling all of the vegetables is probably the most time consuming part of this recipe. But it is absolutely worth it because in the end you are left with delicious, savory Roasted Vegetables. I find that Roast Vegetables are an excellent pairing for a hearty meal, especially on a cold winter day. Other than a salad, there probably isn’t a more flexible side dish than Roast Vegetables. Leave a comment telling us what your favorite vegetables are for roasting.