I know I’ve said it countless times at this stage but roasting vegetables is the easiest way to maximise flavour and save time!
Not a week goes by in my kitchen when one vegetable or another isn’t roasted. You can’t beat adding a simple mix of salt, pepper and oil to your favourite vegetable. As always with recipes, I like to get creative. I love to add lemon zest alongside the usual mix to asparagus. Spices like turmeric and cumin are great with carrots and butternut squash. Paprika, chilli and garlic are my pick when it comes to sweet potatoes, parsnips and even chickpeas.
Roasted vegetables can have a million different uses. My favourite ways to use them are served as a side with any kind of protein, added to a salad, blitzed into a soup with some garlic and onions or blended into a hummus to add some veggie goodness.
Check out my latest appearance on IrelandAM for three simple ways to use a batch of roast carrots.
Serves 5 as a side.
- 1 large head of broccoli, chopped into florets
- 3 parsnips, topped and cut into lengths
- 2 tsp smoked paprika, paprika or ground chilli
- 1 tbsp oil
- creme fraiche or Greek-style yoghurt to serve
- Preheat an oven to 200°C/180°C fan/400°F.
- Add the vegetables, spices and oil to a large roasting tray. Mix well together until the vegetables are well coated.
- Roast in the oven for 25-30 minutes until the parsnips are soft through.
- Serve with a few dollops of creme fraiche or allow cool fully and store in a resealable container in the fridge for up to 4 days.
Happy cooking,
Sinéad
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