Best Ever Roast Vegetables
I've decided these are the only onions (French shallots) I will use from now on- I love the subtle, sweet flavour
These veggies are a great accompaniment for anything really, in fact, I made so much of it that I've been mixing them with everything, with my fettucini Bolognese, lightly heated on a wrap with baby spinach and hummus, as a side for steak and in a taco... Hahah.. yup... It's that versatile!
You will need... (for about 6-8 serves)
1 medium sweet potato
1 large carrot
1/6 QLD blue pumpkin (use butternut or something else if you wish)
1 large zucchini
1 large capsicum
2 largish eschalots (French shallots), if you can't find these then a Spanish onion will suffice
6 large button mushrooms
2 large garlic cloves
1 Tbs olive oil
salt and pepper
2 tsp of Herbies Chermoula Spice Mix*
Method...
1. Preheat oven to 200 degrees celsius.
2. Wash the veggies, then peel the carrot, sweet potato, pumpkin, garlic and onion. Dice everything to about 2cm cubes. Remove the stalk and peel the mushrooms. Crush the garlic.
3. Heat the olive oil in a pan, then add the carrot, sweet potato and pumpkin and saute on medium for 3-5 minutes to soften. Turn the heat to high and add the zucchini, capsicum and onion and lightly brown.
4. Transfer to a roasting tray, add the crushed garlic, salt and pepper and the spice mix. Mix to coat. Scatter the mushrooms around the tray, cap down, and drizzle with a little extra olive oil, salt and pepper.
5. Roast for 15-20 minutes until vegetables are all golden, cooked through (but not mushy), and mushrooms are cooked. Remove.
6. EAT!
You can make your own Chermoula spice mix, by combining equal parts Cumin, Paprika, Onion powder, Turmeric,
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