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Roasted Veggies


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Old 03-09-2009, 20:59
Lenny2006
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This may sound really daft but how do you roast vegetables?? Please help!

Many thanks
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Old 03-09-2009, 21:03
indianwells
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No secret, just chop up a selection of veggies roughly the same size, toss in olive oil, salt & pepper in a shallow roasting tin and roast at about 200c until tender and slightly charred around the edges. Something like red onion, carrots, parsnip, courgette, potato, fresh beetroot and fennel would work wonderfully. Give it a go!
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Old 03-09-2009, 21:29
Lenny2006
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Thank you =D

Will definitely give it a go! Thought it would be something simple
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Old 03-09-2009, 23:23
jessca
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As indianwells said, it's not too hard - you can roast pretty much any veg - I did new potatoes, tomatoes, courgettes and on the vine tomatoes last night.

My top tip for seasoning is to add a bit of garlic salt and fresh rosemary sprigs to the oil of whatever I'm roasting. Gives a bit more flavour, and the rosemary sprigs are divine when they're fresh from the oven!
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Old 03-09-2009, 23:35
Lainiomonkio
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I often do a roast root veg tray when I do a roast and I usually have butternut squash or sweet potatoes, parsnips and carrots. So delicious! I'm currently hugely into roasted red onions simply done in rapeseed oil with some salt and pepper then served over salad leaves, pancetta and slivers of parmesan for a delicious warm salad.
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Old 04-09-2009, 10:12
Porcupine
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I sometimes do roasted veggies, but i find that, although i chop them to the same size, some veggies go mushy whereas others are still like bullets.
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Old 04-09-2009, 13:09
reginald1981
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My best tip would be to not put too much in the roasting tray as they can become soggy and almost steam.

Aubergine is good too. Mixed with cous cous or puy lentils with goats cheese as well with leftovers.
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Old 04-09-2009, 16:08
Spiderpig
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No secret, just chop up a selection of veggies roughly the same size, toss in olive oil, salt & pepper in a shallow roasting tin and roast at about 200c until tender and slightly charred around the edges. Something like red onion, carrots, parsnip, courgette, potato, fresh beetroot and fennel would work wonderfully. Give it a go!
Add chopped Butternut Squash too.
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Old 04-09-2009, 21:06
jessca
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I sometimes do roasted veggies, but i find that, although i chop them to the same size, some veggies go mushy whereas others are still like bullets.
I usually parboil potatoes before I roast them as it makes them fluffy on the inside, crispy on the outside. Armadilloes!
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Old 05-09-2009, 10:36
cheesenmarmite
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I usually roast cherry tomatoes, roughly chopped red, green and yellow peppers and chunks of red onion with olive oil, balsamic vinegar, mixed herbs, salt, pepper and pinch of sugar. Yum - lovely with steak, grilled chicken etc.
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Old 05-09-2009, 11:17
hobbes
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If I am doing a lot- maybe for more than four people I do it in two trays- root veg like squash, carrots, parsnips etc in first and then a tray of softer veg- courgettes, peppers, tomatoes etc.

My favourite quick one for the spring and summer especially is a flat tray with aspargaus spears, baby leeks, sliced bay courgettes, whole spring onions and some halved cherry toms. Drizzle with olive oil and some balsamic, then some lemon zest and half the juice, loads of black pepper and rock salt. In the oven until starts to char. Divine with fish
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