Perfect Roast Vegetable
These roast vegetables make a delicious side dish, with loads of flavor
Servings: 4
Ingredients
- 800 gram vegetable cut into equal pieces, I used butternut, baby marrows, red peppers and onion
- 2 tbsp olive oil
- 2 large cloves garlic minced
- 1 tspn cajun spice (optional)
- 1 tspn vegetable seasoning
- handful fresh thyme
- 1 sprig fresh rosemary
- 3 tbsp balsamic vinegar
- pepper
- salt (optional)
Instructions
- Preheat oven to 180 degrees celcius
- RInse vegetable well and drain all the excess water
- In a large bowl mix all the ingredients together. You can add a little more olive oil if required. I did not add salt as the seasoning had enough salt but you can add more if you wish
- Line a the roasting pan with some parchment paper, spread the vegetable evenly. Cover with foil and bake for 20 minutes
- After 20 minutes, remove the foil and cook the vegetable further until it's cooked and slightly caramelized. My cooking time was 45 minutes
Notes
- If you are using a variety of vegetables you can start by cooking the veggies that take longer too cook first and after a few minutes add the more tender veggies. I also add my thyme with the stem and I pick them out once the veggies are cooked, if you have time you can pick the leaves and add it to the veggies
- I love everything with loads of spice so I added the vegetable seasoning and cajun spice but it is not absolutely necessary. I have made the vegetables without it too and it's still delicious