This recipe is for roast vegetables that aren't pre-cooked. If you wish so, you can of course pre-cook the vegetables and lower the cooking time accordingly. But I prefer to use raw vegetables for roasting.
Ingredients for 4Show US units
|4||onions||onion (medium size, 160g each)||(600 grams)|
|1/4||teaspoon||ground black pepper||(0.8 grams)|
|1 1/4||tablespoon||olive oil||(20 mls)|
Pre-heat oven to 200 degrees Celsius / 400 Fahrenheit / Gas Mark 6.
Peel and cut your vegetables into small-ish bits. Mix with olive oil, salt and pepper. Put in a roasting dish and into the oven. Roast for 50 minutes.
|Here are our ingredients - no parsnips nor peppers this time, but just treat the parsnips like the carrots if you have any... If you have peppers, just slice them into chunky bits and add them.|
|Peel the carrots.|
|Take off the top and bottom off and cut the carrot in half.|
|Cut the top bit into six slices ...|
|... and the bottom bit into four.|
|Now halve the potatoes along the thin longitudinal side.|
|And then into 3 slices - obtaining 6 pieces. If you have large potatoes, cut them in half once more so you will get 12 pieces. The size of the chunks is quite important - we want them to be small!|
|Cut off top and bottom of your onions ...|
|... peel them and cut them in half.|
|Add some olive oil (or goose fat if you have some!).|
|And the salt and pepper.|
|Now nicely mix up the whole lot with your hands - you want all of the veg covered in spices and olive oil - and pop it into the oven. As you can see on my photo, I use a stainless steel roasting dish - this one is a £ 5 IKEA jobby. Also please note that the vegetables don't cover another up - this is very important. Use a larger dish when preparing more - you don't want the veg layered!|
|Turn the veg after 30 minutes or so with a wooden spatula - make sure they are re-covered in olive oil.|
|After roughly 50 minutes, the veg are done - and just right!|