Monday, 23 March 2015

Oven roasted side dishes

Oven roasted side dishes
Eight delicious oven roasted veg dish

Roasted purple carrot halves

Purple carrots are tall and slim like a ballerina. Beneath the thin purple layer lies the sunny yellow core. It has a much intense flavour.

Brush or peel, halve them lengthwise, drizzle with olive oil and bake in the preheated oven at 190 °C for 20 to 25 mins.

Apple, parsnip, red onion roast

Apple and parsnip have a history together. They are a good match in a soup bowl, and they are even better match roasted in the oven, especially when garlic, red onion and fresh thyme involved too.

Peel the parsnip, cut in half then into quarters. Add apple chunks, red onion quarters, whole garlic cloves. Drizzle with olive oil and sprinkle with fresh thyme leaves, the roast.

Roasted rosemary and cumin potato wedges

Potato loves the oven, far more than the hot, deep oil, trust me.

Peel the potato, cut into wedges. Drizzle with olive oil, and sprinkle with dries rosemary and while cumin seeds. Bake until golden.

Oven roasted tomatoes

Quick, easy, simple, juicy, red, sweet. Cut the tomatoes in half, line them cut side up. Mix dried basil and mint with olive oil and brush onto tomato halves. Bake till the juice runs and side browned
Roasted garlic pagoda

Pagoda cauliflower, Romanesco broccoli, broccoflower (you name it), this light green coloured veg has an impressive fractal form.

Break into florets, add to boiling water for 2 to 3 minutes, then arrange in a baking dish, drizzle with olive oil, sprinkle with minced garlic and bake for 15 to 20 mins.

Beetroot, parsnip, green cauli roast

Deep coloured beetroot, creamy parsnip and tender green cauliflower baked into one dish.

Cook the beetroot. Let it cool so you can handle. Peel and cut into chunks. Parboil the cauli florets, then cut in half the bigger ones. Add parsnip wedges. Drizzle with olive oil, sprinkle with freshly ground black pepper. Bake for 30 to 40 mins.

Roasted Brussels, beetroot and red pepper

Pan roasted Brussels sprout baked with beetroot and red pepper slices.

Halve the Brussels sprout (quarter the big ones) and add to a hot pat. Drizzle with some olive oil and roast till some sides get brown. Transfer into a baking dish, add sliced red pepper and cooked beetroot. Toss in some almonds. Mix well (no need for more oil). Sprinkle with ground cumin and freshly ground black pepper.

Roasted chicory halves

Halve the chicory heads through the middle, put them in a baking dish. Drizzle with the oil, squeeze half a lemon on them, then bake in a preheated oven at 190 °C for 30 to 35 mins or until golden. Enjoy!

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