Caramalised Roast Vegetables

I love slow roasting veg. I love how the longer process allows for all of the natural sweetness to come out, there’s not even any need to add extra sugar. That being said however, if you do decide to do your carrots separately, a dash of honey will do no harm! ;)

This recipe is customisable, add any root vegetables you prefer. Parsnips are particularly delicious if you can get your hands on them!

image courtesy of ordinary vegan
Caramalised Roast Vegetables
Servings Prep Time
4people 5minutes
Cook Time Passive Time
45minutes 10minutes
Servings Prep Time
4people 5minutes
Cook Time Passive Time
45minutes 10minutes
Ingredients
  • 2 sweet potatoescut into wedges
  • 8 multi-coloured carrotscut in half lengthways
  • 2 red onionscut in quarters
  • 1tsp fresh thyme leaves
  • 1/4cup good-quality olive oil
  • 1tsp sea/himalayan salt
  • 1tsp cumin seeds
Instructions
  1. Pre-heat the oven to 180* and grease a large baking tray
  2. Place all of the vegetables in the baking tray and pour over the olive oil, season with the salt, fresh thyme and cumin. Work it all together with your hands to ensure everything is coated well, and evenly
  3. Roast for 45 minutes, or until caramalised. Turning, or moving them around the tray half way through the cooking process. Loosen carefully ensuring to get all of the beautiful brown bits which sit on the bottom of the tray. Place on a serving platter and serve immediately.

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