Roast Winter Root Veg with Rosemary & Thyme and Basmati Rice

by Julie Gibbons on February 15, 2011

Roast Winter Root Veg with Rosemary & Thyme and Basmati Rice

Oh how fantastically easy and delicious, this meal almost cooks itself. Teenager won’t eat this – the veg being entirely veg so it’s one for me and the vegetarian. I love it – fragrant and delicious and so easy, the root vegetables are great for maintaining hormonal balance for ladies.

The secret to this is roasting the veg at a low-ish temperature for a long-ish time. I’d say 150C for up to 2 hours. But you need to keep checking. The last thing you want is a tray of frazzled, blackened veg. I’ve done that plenty of times!

No recipe method required. Just drizzle the root veg of your choice which you’ve cut up into chunks with good quality olive oil, chuck in as many garlic cloves you like and your preferred selection of fresh herbs (or dried, if that’s all you have). You want to mix them up occasionally so they get evenly cooked, but be gentle – you don’t want to mash them at this stage – although they’re a great start to a delicious soup, too.

Here’s what I used to create a tray of veg to generously serve 2 people – it seems a lot, but the veg shrinks quite a lot;

1 butternut squash
1 red onion
3 carrots
1/2 swede
whole garlic bulb divided into cloves
good few sprigs of fresh thyme
good few sprigs of fresh rosemary
sprinkle of good quality natural sea salt
sprinkle of fresh parsley to serve
1 cup of basmati rice, cooked according to packet

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