Home-style Roast Vegetables with Garden Herbs
For the perfect accompaniment to any special meal or for a mid-week vegetable makeover, a little flavour goes a long way to give your favourite vegetables a simple gourmet twist. This recipe will make it so easy for you to create deliciously crispy potatoes and lovely brown caramelised vegetables, bringing extra flavour to your table.
- Preheat the oven to 200°C. Peel the parsnips and potatoes, and then cut the potatoes into 3cm pieces.
- Place the potatoes and sweet potato into the boiling water and cook for five minutes, followed by the parsnips and cook for a further three minutes. Drain well.
- Put the olive oil, rosemary, thyme and garlic into a large roasting tray and heat in the oven for 3 minutes until aromatic, stir to combine, then add all the vegetables to the hot oil and toss well to cover. Season with salt and pepper and roast for 25 – 30 minutes until cooked through and golden.
- Serve as they are or with chopped parsley and a simple mustard cream. This can be made by stirring 2 tablespoons of Dijon mustard together with 250g of sour cream and season to taste.
- Use butter or coconut oil instead of olive oil
- For a richer flavour use 3 tablespoons of duck fat mixed with the herbs and garlic
- Instead of the rosemary, use fresh thyme or sage for an equally fantastic combination.
- 300g roasting potatoes * peeled
- 1 large sweet potato, peeled and cut into eighths
- 300g parsnip (about 3), peeled and halved length ways
- 300g carrots, peeled and halved length ways ( you can also use 1 bunch of baby carrots and leave them whole)
- 2 brown onions, peeled and cut into quarters
- 300g pumpkin, peeled and cut into 3 cm pieces
- 4 tablespoons olive oil
- 2 sprigs of rosemary, leaves torn off\
- 3 sprigs of thyme
- 3 garlic cloves, smashed
- Salt and pepper
The best roasting potatoes are naturally more fluffy, creamy and smooth in texture on the inside while being able to crisp up on the outside; some of the varieties include Dutch creams, Desiree, Coliban and King Edward.
Simmering the potatoes first and then roughing up the edges a little when you drain them helps achieve maximum crunch and crisp after roasting.
Instead of roasting the vegetables, boil them until just tender. Then toss with olive oil and cook them under your griller, turning them until golden brown.
The most important thing to remember when roasting is that your baking dish has a heavy base and is large enough to hold the vegetables in a single layer, with space between them, so they can feel the heat and crisp up and cook evenly.
Add other vegetables such as asparagus, zucchini, squash and leeks 15 minutes before the end time to add a flash of green to the dish.