So, I can’t believe it’s April already! You know what they say…time flies when you’re cooking up a storm. The days are slowly but surely getting shorter, which means the warmer months are coming to a close and it’s time to welcome the cooler climate. This paints a picture of lathering up the layers, getting cosy with a good book and a steamy cup of chamomile tea, and creating nourishing and heart-warming meals.
Winter is my favourite season by far for food. This is because it gives both an abundance of fruit and vegetables, but also more than one reason to get that oven cranking. For me, dinners during winter often revolve around roasting vegetables as I crave the heartiness and intense caramelisation that roasting provides. Roasted vegetables alongside a nice roast chicken, roasted vegetables for a snack, and even roasted vegetable soups. Delicious, I just can’t get enough.
Today I want to run you through how to cook the perfect roast vegetables. Although roasting vegetables is as simple as combing vegetables with oil and seasoning and popping them in the oven. There are a few handy tips and tricks that can make you the ULTIMATE veggie roaster.
The finished product. I’m getting hungry just looking at them. The best thing about roast veggies is they complement soooo many dishes. Incorporate them as a side dish or throw them into your fave salad to make things interesting (and delicious).
Recapping Rhi’s Rules for roasting vegetables:
- Make sure the baking tray isn’t overcrowded, otherwise the veggies will steam and not roast.
- Cook in a moderately hot oven, around 190C.
- To ensure the veggies cook evenly, turn each tray around half way through cooking, as well as swap racks if you are using more than one tray.
- When prepping the veggies, make sure that they are roughly the same size.
- Oil is important so the veggies don’t dry out – be liberal, fat is your friend!
- Flavour the veggies according to the rest of the meal – paprika, cinnamon and cumin for Moroccan dishes. Rosemary, garlic and cracked pepper is great for roasts and accompanying Italian dishes. Fennel, lemon zest and sea salt goes well with fish. You could even eat roast vegetables as a salad – just stir through some spinach, rocket and fresh herbs, or adding goats cheese – which goes especially well with the beetroots!