Musings – Brenda’s Recipe for roast spiced Winter vegetables

Cooking is love made visible – unknown

Ingredients:

4 – 5 Carrots
4 – 5 small Parsnips
2 x Red Onions
Red and Yellow Peppers 1 of each
Ground cumin
Ground coriander
Orange zest
Garlic (fresh or ground]
Brown sugar
Salt and pepper

Preparation:
Cut and prepare the carrots and parsnips into uneven wedge/chunks about 1 – 2 inches
Par boil the veg so as they are soft but with a little bit of resistance – you will finish them in the oven
Cut and slice the onions and peppers into large uneven chunks
Put a shallow dish or roasting tray with a decent splash of olive oil into an oven and heat until it is piping hot (oven should be at 200 Celsius)

The spice mix:
Now to prepare the spice mix
Add two teaspoons each of ground coriander and ground cumin to a dish/mixing bowl
Add two teaspoons of brown sugar (light or medium rather than muscovado)
Zest a large orange and add that to the mix
Add a couple of grinds of salt and pepper fresh from a grinder
Crush and mince one garlic clove or add half a teaspoon of dried garlic (fresh is so much better)
Mix all of this together and set to one side
The smell should be fantastic!

Back to the veg:
Drain the parsnips and carrots very well – there should be no moisture as it will cool down the oil
Take the tray of oil out out of the oven and if you can place it over a ring of the hob turned up high so as the par boiled veg sizzle when they hit it then that would be perfect.
Then add the onion and peppers and mix around – all the time getting a good sizzle.
Finally add the mix of spices and seasoning and give it a good mix around.
The smell at this stage should be of pungent orange and garlic and spices.
Get the mix back into a hot oven and bake until the veg are all soft and caramelised and gorgeous. I always give it about 25-30 minutes.

Serving suggestion:
Serve with your Christmas turkey for a real heart warming taste of seasonal sumptuousness. For an even better effect, bring to the table straight from the oven and let people help themselves to large dollops.
This veg tastes even better the next day so be sure to make plenty!

For larger gatherings you will have to increase the amount of veg and also adjust the spices accordingly. This is also great with roast chicken and roast beef all year round.

Brenda
xx

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