OVEN ROASTED VEGETABLES
Dis iets wat ek baie graag maak. En dit kom roasted uit met sulke klein swart puntjies hier en daar.
Dis die hele idee van oven roasted veg. Die groot geheim is om nie die oondpan vol te pak nie,
anders stoom dit en roast dit nie. Doen dit in twee batches as jy baie moet maak. Hier is my resep:
(serves 6)
Learn to Cook with Louise
A great accompaniment to serve with any dish, even a braai. Very popular with everybody, even those who don’t eat veg. The secret of oven roasted veg is not to overcrowd the roasting tin, as it will steam and not roast.
Use a variety of fresh vegetables, for example:
Butternut, Sweet Potato, Baby marrows, Carrots, Onion, Baby tomatoes, Beetroot, Leeks, Broccoli, Cauliflower, Mushrooms, Red, Green and Yellow Peppers, Brinjals, Mushrooms, and even corn on the cob, cut into smaller pieces.
4 Sprigs of fresh Rosemary (this is very important, as it gives beautiful flavour)
Ina Paarman Seasoned Salt
4 Pinches of fine Cumin
5 Cloves of Garlic (do not peel)
Olive or Sunflower oil
Preheat the oven to 200° C.
Peel vegetables if necessary. (I do not peel the carrots and butternut). Cut all vegetables into chunky pieces. Use a large oven roasting tin and place the peeled and cut vegetables in the tin. Sprinkle with the Seasoned Salt and Cumin and drizzle some oil over. Tuck the garlic cloves in. Mix in by hand. Insert the 4 sprigs of Rosemary.
Roast for ¾ of an hour to 1 hour. Check if vegetables are done after ¾ of an hour by inserting a sharp knife into a biggish piece of veg. If not, give it another 10 – 15 minutes. Remove from the oven and remove the garlic cloves and squeeze out the soft flesh which is now sweet and fragrant. Mix with the veggies and serve immediately.
This dish can double up as a salad too! If any veg is left over, place in a sealed container in the fridge and sprinkle with French Vinaigrette dressing or mix in a few teaspoons of mayonnaise the next day. Add some seasoning if necessary.
RESEP EN FOTO: LOUISE GROENEWALD
