Food and Drink

Recipe: Roast Vegetables in Summer

With salads and BBQs on a full time rotation in summer it is easy to forget that you still have the ability to roast vegetables at this time of year. The benefits of this are you can have these prepared ahead of time and serve cold or reheat or mix with a salad to help ‘fatten up’ a small portion.

While we’re sure you know how to roast vegetables, here is a flavour profile we enjoy that we wanted to share in this recipe.

INGREDIENTS
½ kg potatoes
½ kg carrots
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt (depending on preference)

METHOD
Preheat oven to 200 degrees and have oven tray set at the lower ¼ of the oven
Line a roasting tin with foil
Cut potatoes and carrots in even sizes so they cook evenly. I like to cut the carrots lengthwise.
In a separate cup mix oil, honey and herbs
Put the potatoes and carrots in a large mixing bowl and cover in the herb mixture. Toss the vegetables to ensure they are evenly covered
Transfer the vegetables to the roasting tin.
Bake for 30 minutes then turn vegetables. Bake for a further 30 mins until crisp. Turn and bake for another 15 minutes if required.

Serve with our tzatziki recipe or any side you like.

Enjoy this easy roast vegetable recipe this summer. No need to wait for winter – that will arrive soon enough!

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