Roasted Vegetables in a Nest
Balsamic vinegar and sea salt make for fabulous roasting, complementing the caramelized sweetness with a perfect touch of salty-tart. As the weather turns cold, switch on the oven and bake some delicious tasting roasted vegetables.
Cut the vegetables correctly, a good rule of thumb is the denser the vegetables the smaller the cut, so root vegetables like sweet potatoes, carrots, parsnip, rutabaga you want to cut smaller than the more open vegetables like broccoli and cauliflower, this ensures that the vegetables cook evenly and will be done at the same time.
Half a head of cauliflower cut into large florets
Half a head of broccoli cut into large florets
One squash cubed and (seeded)
One large onion cubed
3 large carrots cut into irregular chunks
6 cloves of garlic, skins on (remove after roasting)
1 large sweet potato cut into chunks
A generous drizzle of extra virgin olive oil
Sea salt and freshly ground pepper
In a large bowl toss the vegetables in some balsamic vinegar and extra virgin olive oil, add some sea salt and fresh ground black pepper.
Mix in a spoonful of your favorite herbs – oregano, thyme, rosemary, sage, parsley, basil
Roast the vegetables in a hot oven at 190/375F for about an hour, stirring them at least once or twice. If you prefer your vegetables less cooked, shorten the roasting time.
Serve on a nest of cooked brown rice pasta or udon noodles tossed in pesto or simply your favourite fruity extra virgin olive oil.
Note; Brown rice pasta or udon noodles. Cook the pasta according to pack instructions.
In good health