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Roasted Veggies |
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#1 |
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Forum Member
Join Date: Feb 2006
Posts: 134
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Roasted Veggies
This may sound really daft
but how do you roast vegetables?? Please help!Many thanks
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#2 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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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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#3 |
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Forum Member
Join Date: Feb 2006
Posts: 134
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Thank you =D
Will definitely give it a go! Thought it would be something simple
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#4 |
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Forum Member
Join Date: Oct 2003
Posts: 5,037
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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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#5 |
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Join Date: Jan 2008
Location: The Enchanted Wood
Posts: 878
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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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#6 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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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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#7 |
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Forum Member
Join Date: Jun 2007
Location: London
Posts: 4,492
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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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#8 |
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Forum Member
Join Date: Jul 2007
Posts: 2,228
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Quote:
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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#9 |
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Forum Member
Join Date: Oct 2003
Posts: 5,037
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Quote:
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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#10 |
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Forum Member
Join Date: Dec 2008
Location: London
Posts: 258
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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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#11 |
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Forum Member
Join Date: Jun 2005
Location: Sunny Manchester
Posts: 5,561
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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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but how do you roast vegetables?? Please help!

