For the garlic, use smashed whole cloves instead of minced so it wont burn.
Roasted Vegetables
I regard oven-roasted vegetables as a basic cooking skill everybody needs to master.
Its up there withcooking rice, making asoup, and whipping up a simpleroast.
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Cut em, toss em in oil, salt and pepper, then throw em in the oven!
Id tell friends who asked, with feigned sageness, because … how hard is that to do?
This would inevitably be followed up with a rapid series of questions:But what temperature?
Can I add flavours??
How big do I cut the vegetables??
Upon which I would just pick up the phone and dictate to them the recipe Ive written down below.
So, as it turns out, Idohave information to impart about how to roast vegetables!
I like this root vegetable medley one because theres a nice mix of colour, texture and flavours.
Its also seasonal and economical, being winter here in Australia.
See recipe notes for using other vegetables, including roasting time and how to cut.
Vegetables (See below for how I cut each vegetable.)
As mentioned at the beginning, this recipe will work for any roast-able vegetable.
However, I recommend roasting starchy and hardier root vegetables separately from high moisture vegetables, such aseggplant.
Not very nice!!
See below, or the recipe video, for a visual for how to smash garlic cloves.
Other woody herbs like rosemary would also work well here.
Instead, sprinkle fresh over the vegetables once roasted.
To use dried herbs, just add when tossing with salt and pepper.
Parsley This is just used as a garnish so its optional.
Chives or chervil would also work nicely here.
How I cut vegetables to roast
Here are some diagrams illustrating how I cut vegetables for roasting.
Then I cut the wedges into 3 or 4 pieces.
Toss it all with the oil, salt and pepper.
As noted above, this works better because minced garlic/herbs just burns.
If you want to reduce clean up, line the tray with paper.
But its not essential because we are using sufficient oil so the vegetables will not stick.
Add red onion After 30 minutes, add red onion then give everything a quick toss.
Roast 60minutes Roast for a further 60 minutes, tossing halfway.
1 1/2 hours total roasting time might sound like a long time for roasted vegetables.
Sprinkle with parsleyif desired, then serve immediately!
I dont think you need me to tell you what to serve roasted vegetables with.
(Answer is everything and anything!)
It is literally what I just had for lunch not 1 hour ago!
Clearly Im not feeding him enough!
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