Roasted seasonal vegetables are a staple in my house. I try to do a couple of baking trays so there are heaps left over for breakfast, lunch and dinner the next day. There are endless ways to jazz them up or simply serve them as a side dish. For a delicious appetiser or pre-dinner snack platter, arrange the vegetables on a pretty plate and serve with home made roasted garlic mayonnaise.
Perfect roasted vegetables with garlic mayonnaise
February 11, 2018
: Easy
Crisp caramelised roasted vegetables with creamy roasted garlic mayonnaise
Ingredients
- A selection of seasonal vegetables. We used:
- 1 large potato
- 1 sweet potato
- 1 cup of roughly chopped butternut
- handful of baby carrots
- handful of baby leeks
- 5 baby marrows
- 5 baby beets
- 2 tbsp coconut oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt
Directions
- Step 1 Preheat the oven to 180℃.
- Step 2 Add 2 tbsp of coconut oil to a large baking tray and place in the oven while preheating.
- Step 3 Roughly chop the vegetables (unpeeled if possible) into large chunks.
- Step 4
- Step 5 Remove the hot baking tray from the oven, make sure the oil is spread well and place the vegetables in a single layer in the baking tray. Be careful not to over populate the tray as this will result in steamed vegetables.
- Step 6 Season with salt, thyme and rosemary.
- Step 7 Bake the vegetables for 1 hour or until crispy and cooked through.
- Step 8 Toss the vegetables with a spatula every 15 min to prevent them from sticking to the tray.
- Step 9 Serve hot or cold with home made roasted garlic mayonnaise.
