Roasting Vegetables…

I have been experimenting a lot lately with one pot/tray wonders and have loved the results of roasting a lot of vegetables at once. These have formed the basis for accompaniments with meat, topping for pizza, a great addition to pasta, toasted in a panini, melted with some feta for a warm salad…the list goes on. And I am particularly enjoying roasting brussel sprouts. I love the nuttiness and sweetness that emerges with a bit of olive oil and time in the oven.

This week our menu has features a few time savers:

Italian Meatballs and Spaghetti (oven baked meatballs)
Roasted Pork Sausages and Vegetables (one tray)
Vegetable Chowder
Lamb, Spinach and Chick Pea Curry

Some of these can be made ahead of time and reheated. The meatballs freeze really well and the one tray sausage and vegetable dish is great finished with a little balsamic.
Do you have any fabulous easy dishes to share?

4 thoughts on “Roasting Vegetables…”

  1. I have been making your meatball recipe a lot lately. It is very popular in our house and everyone eats it! I love the bit about not browning them but pouring over passata. I try to keep a few meals of them in the freezer. So thanks for sharing.
    I love roasted vegetables, but had forgotten about them. Will put them on the menu. Although I have discovered recently that butternut can be roasted with the skin on and then add stock and purée. Too easy! Amellia

  2. Chinese spice and salt on a good chicken. Drop in pot of water, cover, bring to boil on stove. When boiling, turn stove off. Come back in 90 minutes, take chicken out and eat.

    (Heard Neil Perry suggest this on the radio a couple of months ago. We tried it, and it works!)

  3. Amelia, Donna Hay has a great recipe roasting butternut pumpkin for soup..I ..cannot believe someone has not been promoting that idea sooner! And Gordo I will try that chicken recipe ASAP…thanks for sharing. Imagine if everyone took the time to share one good one pot recipe. We would have menus for the rest of the year sorted.

  4. I love your roasted vegetables, healthy and yummy.I tried a new recipe yesterday from my Brazilian book, it's the equivalent to Sheppard pie, except the top is made with polenta, sour cream, corn and aged cheddar.Could have eaten the whole thing.
    I can scan the recipe and send it to you if it sounds interesting.

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