Some leftover vegetables? Roast your winter vegetables in the oven with some herbs Roasting vegetables caramelizes them, which brings out the full flavor.
You can use pretty much any vegetables to prepare this recipe.
Here is one of my favorite combinations
Ingredients
-1 onion, peeled and cut in 4 pieces
(pearl onions are even better but they take some time to peel,…)
-8 whole garlic cloves, peeled
-4 medium carrots, peeled and sliced in ~1 cm pieces
-2 large parsnips, peeled and slices in ~1 cm pieces
-100 g (mixed) mushrooms, cut in 2
-1 zucchini, cut in ~1 cm pieces
-4 thyme sprigs or sage leaves or rosemary sprigs
-3 tablespoon extra virgin olive oil
-1 teaspoon sea salt
-1 teaspoon freshly ground pepper
-2 tablespoons lemon juice, some lemon zest
Directions
1. Preheat the oven to 400 ºF/200 ºC.
2. In a large bowl, toss the vegetables with the olive oil, lemon juice, lemon zest and herbs until the vegetables are coated evenly and season generously with salt and pepper.
3. Spread the vegetables on a baking sheet and roast for about 20 minutes (depending on size you cut the vegetables), tossing a few times, until the vegetables are tender and golden.
4. Ready to serve !
Tips and tricks
-This is a dish you can make ahead of time and leftovers can be used cold the day after in a salad.
-You can also use other vegetables: butternut squash, cauliflower, broccoli green/yellow/red peppers, cherry tomatoes, any root vegetable will do.
