From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Roasted Veggies.html | 457 ++++++++++++++++++++++++------------------- 1 file changed, 251 insertions(+), 206 deletions(-) (limited to 'Recipes/Roasted Veggies.html') diff --git a/Recipes/Roasted Veggies.html b/Recipes/Roasted Veggies.html index 8742ad9..de80243 100644 --- a/Recipes/Roasted Veggies.html +++ b/Recipes/Roasted Veggies.html @@ -1,256 +1,301 @@ - + - - - - - - -
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Roasted Veggies

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Ingredients

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1 parsnip

6 white potatoes

3 carrots

vegetable oil

butter

salt

pepper

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Ingredients

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+ 1 parsnip +

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+ 6 white potatoes +

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+ 3 carrots +

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vegetable oil

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butter

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salt

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pepper

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Directions

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Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle
While the mushrooms are cooking, peel and chop the potatoes in half
Add the halved potatoes to a pot of boiled water, bring to the boil over a high heat and cook for 10-15 min or until fork-tender
Once the potatoes are fork-tender, drain them in a colander and shake them until they're fluffy

Top, tail, then halve the parsnip [s] lengthways (no need to peel!) and trim the ends from the Brussels sprouts Top, tail and chop the carrots in quarters lengthways
Wipe out the reserved pan and return to a medium heat with a generous drizzle of vegetable oil
Once hot, add the remaining dried sage with a generous pinch of salt and pepper and cook for 30 secs or until fragrant - this is your sage oil

Add the cooked potatoes to one side of a baking tray (or two!) and drizzle over the sage oil (reserve the pan)
Add the parsnip[s] and carrots to the other side of the baking tray with a generous knob of butter alternative and a pinch of salt and pepper and put the tray in the oven for an initial 15 min
After 15 min, add the Brussels sprouts to the tray[s] with a knob of butter alternative and return to the oven for a further 15 min or until the potatoes are crispy - these are your sage roast potatoes & roasted vegetables

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Directions

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+ Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full + kettle
While the mushrooms are cooking, peel and chop the + potatoes in half
Add the halved potatoes to a pot of boiled + water, bring to the boil over a high heat and cook for 10-15 min + or until fork-tender
Once the potatoes are fork-tender, drain + them in a colander and shake them until they're fluffy +

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+ Top, tail, then halve the parsnip [s] lengthways (no need to + peel!) and trim the ends from the Brussels sprouts Top, tail and + chop the carrots in quarters lengthways
Wipe out the reserved + pan and return to a medium heat with a generous drizzle of + vegetable oil
Once hot, add the remaining dried sage with a + generous pinch of salt and pepper and cook for 30 secs or until + fragrant - this is your sage oil +

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+ Add the cooked potatoes to one side of a baking tray (or two!) and + drizzle over the sage oil (reserve the pan)
Add the + parsnip[s] and carrots to the other side of the baking tray with a + generous knob of butter alternative and a pinch of salt and pepper + and put the tray in the oven for an initial 15 min
After 15 + min, add the Brussels sprouts to the tray[s] with a knob of butter + alternative and return to the oven for a further 15 min or until + the potatoes are crispy - these are your sage roast potatoes & + roasted vegetables +

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