When I wrote my post on Streamline Jam I mentioned that I wanted to share more recipe posts here on my blog so today that is what I am doing. It is also worth noting that I use the word recipe rather loosely. A lot of what I cook is kind of just me throwing things together. There is no measuring seasonings and what not. Most of the time it works. Sometimes I get it wrong and end up with something diabolical but nevertheless, I like to experiment.
One thing I’ve been obsessed with lately has been slow roasted vegetables. Why? Well, it’s a great way to use up any veg that may be left over your fridge that needs using. It also tastes amazing plus its super duper easy to make. Like really easy to make. You literally just chop your veg, pop it on a tray, mix in some herbs and what not and then whack it in the oven.
Ideal for using up your veggies
Now for the purpose of this post, I measured out everything that I used. So I could share it all with you, obviously. I’ve tried a lot of different herb and spice combinations but I think this combination has so far been my favourite. This “recipe” feeds three, well it did in my house but I guess it all depends on your appetite. Anyway, for the recipe, I used 5 cloves of garlic, 380g onions, 320g new potatoes, 100g carrots, 10ml vegetable oil, 15g honey, half a teaspoon of Rosemary, half a teaspoon of Thyme, a sprinkling of Aromat seasoning and a little salt and black pepper. The first thing I did was parboil my potatoes. Realistically I probably could have gotten away with throwing my potatoes in with everything else but it’s just how I roll.
While my tatties were cooking I then preheated my fan oven on 180℃. Next, I chopped all my veg up and popped it all onto an oven tray along with my parboiled potatoes. Next, I peeled the garlic cloves. I then crush them simply with the back of my knife before also placing them in the tray. I then threw the herbs and honey onto the veggie mix and gave it all a good mix. Once my oven had heated up I popped the tray in the oven and checked on it every fifteen minutes or so just to make sure it wasn’t burning and gave everything a good stir every now and again. In total, I cooked my veg for around one hour during which time everything was beautifully cooked with a slightly caramelised feel to it.
Makes a great meal teamed with other veggies
I personally have been teaming my slow roasted honey veggies with other vegetables. My favourite combination definitely has to be swede and broccoli. Those with a couple of super delicious Linda McCartney Rosemary and Red Onion sausages make a pretty killer meal which is relatively healthy. So there you have it, easy slow roasted honey veg that is ridiculously simple to make.
Are you a fan of slow roasted veggies? What is your favourite veggie?