Roast My Vegetables For Me Please

Bonsoir! This post will follow the healthy streak of the night (the post subsequent to the current one will break all conventions of healthiness).

This will be a good read for all the vegetarians out there. Many of you will be thinking, roast vegetables...how boring? Well I challenge you to change the way you think about roasted veg in the future. Vegetables are terribly GOOD for you. However, there are lots of movies and other types of media which portray children hating veges as they taste horrible, etc. I personally think that children should learn how to eat everything at a young age when their tastebuds are developing - this will assist in building up a large repertoire for their palate.

Coming back to the original intention of this post, roasting vegetables. One of the easiest things to cook. Most basic roast consists of potatoes, oil, garlic, butter, salt, pepper and...DONE. That's how simple it can be.  You will unfortunately get sick of that if you do it continuously, so I recommend slight variation and tweaking. It can be as small as adding some paprika, or ground cumin seeds, or perhaps using different types of vegetables such as butternut squash, carrots, onion, few varieties of potatoes, parsnips... the combination is just endless. Have a try of the following recipe (which I've done for today) ~


Ingredients:

• Potatoes
• Butternut squash
• Lemon
• Garlic
• Butter
• Virgin olive oil
• Honey
• Sea salt
• Dry mixed herbs
• Basil (fresh or dried)
• Chilli flakes

Wash the potatoes, and cut them into small pieces (similarly with the butternut squash). Then cut the lemon in half, and gently squeeze some juices, then tuck in the middle of the pan to be roasted. Smash some garlic and roughly chop them into the mix. Melt butter with some honey and olive oil (prevents the butter and honey from burning) and then drizzle onto the vegetables. Season with salt, herbs, basil and chilli flakes as you desire. That's all you need to do. Roast them in a 220 degree-celcius oven (200 degrees in fan-forced) for around 40 minutes or until vegetables are tender. Remember to rotate the tray and toss the vegetables half-way through (around 20 minutes in). Squeeze the lemon juice from the roasted lemons and they are ready to be served. The end product will look something similar to this:

Roasted tender potatoes and butternut squash seasoned with lemon juice and herbs

There are so many ways to tweak roasted vegetables which will prevent them from being 'boring veges'. So start eating your veges today stop playing around with them ;)