What’s the easiest meal to make during winter? Not to mention it warms the kitchen (in our case house as our small house is basically the kitchen!) and sends an aroma throughout the that just beckons everyone to the table. Oh, and did I mention something about nutritious?
I make variations of this a lot. You can make this in any season,using what vegetables are available at the moment. My daughter recently requested this on her first night back after her trip to the USA…Seems like she was missing vegetables!
Pre-heat your oven to high. We are roasting, not baking, so high is what we want. My oven roasts best at about 430F with the convention fan on.
Line 2 large baking pans with parchment paper or simply lightly oil 2 large baking pans.
Wash and cut into large bite size pieces any vegetables you have on hand. This dish is terrific for cleaning out those bits and pieces in the fridge!
Toss them with a bit of best quality olive oil and salt, spread them on the baking tins and bung in the oven.
Check every 5-10 minutes and stir/flip the vegetables so they cook evenly.Potatoes take the longest, so put them in first if using. They take about 40 minutes.
Broccoli, onions, sweet potatoes and cauliflower take about the same time, about 20 minutes.
Roasting at high heat cooks the vegetables without steaming them, so they get soft or al dente (as you prefer) in the insides and slightly caramelized in the outside.
They are delicious just like this. This night I was simply too lazy to go out in the dark in the rain to pick herbs.
For variation you can add whole unpeeled cloves of garlic, sprigs of fresh rosemary or other fresh herbs or spices (cumin and chili powder are some of our favorites). You can drizzle the vegetables with balsamic vinegar along with the olive oil before roasting.
In short, it never needs to get dull. So many vegetables, so many herbs and spices and my oh my so fast and easy.
If there are any leftovers, they are terrific room temperature in a salad, or use as a base for a vegetable filling for crepes.