Joojoo Posted December 17, 2008 Share Posted December 17, 2008 Hi Just wondered if anyone had got any tips for me. What veges are best, for how long, temperature and what to cook them in? I had some roast Parsnips last week when out for a meal and they were so scrummy that I fancy doing some and other veges for Christmas. Thanks Jue Quote Link to comment Share on other sites More sharing options...
ClaireG Posted December 17, 2008 Share Posted December 17, 2008 I like a mix of carrot, parsnip and red onion. If the carrots are small i leave them whole, otherwise chop into about inch thick batons. Cut parsnips same size as the carrots and onions into wedges. I then bung all the veg into a bowl with a good glug of olive oil and a few sprigs of fresh thyme or a pinch of dry thyme mix it all and leave for about 15 mins then tip into baking tray and cook for approx 40 mins at 200c. Quote Link to comment Share on other sites More sharing options...
Snowy Posted December 17, 2008 Share Posted December 17, 2008 I love roasted veggies, and I bung anything in! Carrots, parsnips, butternut squash, courgette, peppers, cherry tomatoes, mushrooms. Whatevers around really. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 17, 2008 Share Posted December 17, 2008 .....and beetroot! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 17, 2008 Share Posted December 17, 2008 Ditto to Snowy's mix. Butternut squash is lovely with a little red chilli sprinkled over it too. Can't abide sweet potato. I never include that. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 17, 2008 Share Posted December 17, 2008 I do......... - I love sweet potato Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted December 18, 2008 Share Posted December 18, 2008 Ooo Snowy, that sounds just like my mix - can't wait til my tum is better & I can do another batch! I was planning it for tonight, but after last night's relapse I think I might take a raincheck on it for a few days!! Joojoo, as everyone has said, anything goes really, just keep the thinner more delicate stuff, like peppers, to a similar size to the more robust roots etc, as they will dehydrate & cremate quicker than the others if you forget to check them....does anyone recognise a confession ? Sha x Quote Link to comment Share on other sites More sharing options...
chickencam Posted December 18, 2008 Share Posted December 18, 2008 I've done that too I use whatever is in the fridge, but the mix has to include onion to give that really savoury flavour If I want an easy meal I will put some meat in the oven then a tray of roast veg and hey presto a meal in 45 minutes or so depending on the meat Quote Link to comment Share on other sites More sharing options...
Joojoo Posted December 18, 2008 Author Share Posted December 18, 2008 Thanks everyone for your suggestions I think I will do a selection before Christmas and see which ones come out best and do them for Christmas dinner x Quote Link to comment Share on other sites More sharing options...
Snowy Posted December 18, 2008 Share Posted December 18, 2008 Ooh yes, I forgot about the sweet potatoes and beetroot! They go in as well (funnily enough I picked some up in the shop this morning and thought - 'I forgot to put those on the Omlet forum!') Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 18, 2008 Share Posted December 18, 2008 Roasting veggies is great. Just make sure you cut the roots like carrots smaller than the softies like courgettes. You can also blitz them all up in a blender if you add roast toms, to make a wonderful pasta sauce Quote Link to comment Share on other sites More sharing options...
