Many people don't eat enough vegetables especially during the colder months of the year. Sometimes this can't be helped because often veggies need a lift to bring out the best of their flavour to lift them up a little.
Of course a raw carrot can be delicious just as it is, but when it comes to salads or cooked veggies their flavour will magically improve with the right type of dressing or with a specific cooking method. Besides, if you follow the Mediterranean diet using olive oil on your veg is widely recommended as it helps with the absorption of the nutrients.
One of the best ways is to roast your vegetables. Root vegetables are particularly good when roasted. Often what you need is just a generous drizzle of olive oil and a sprinkle of sea salt, pop them in the oven and you will get an amazing crispy and slightly chewy texture.
They are great as a side dish or if you make a dip with greek yogurt and serve them with beans or chickpeas they will make a nutritious and complete meal.
I have roasted some organic sweet potatoes and parsnips and also sneaked in some small carrots I had in the fridge. If the carrots are big you need to slice them as they often take slighly longer to cook.
I have not peeled the potatoes, I have just given them a good scrub with a brush. All the goodness is in the skin and you don't want to throw that away. Also the skin is delicious when it crisps up in the oven and it adds lots of flavour too. A few fresh thyme leaves will add a lovely aromatic touch and a drizzle of honey and balsamic vinegar will enhance their sweetness making them irresistible!
- Prep Time : 20 minutes
- Cook Time : 40 minutes
Preheat the oven at 180C or 350F.
Wash well the vegetables. Cut the sweet potatoes into quarters, the parsnips in half and leave the carrots whole. If they are large slice them in half too.
Transfer on a baking tray covered with tin foil, add the garlic cloves, a good drizzle of olive oil, sea salt and the thyme leaves. Mix well with your hands or brush the vegetables with oil to make sure they are all well coated with it.
Roast for about 40 minutes or until the vegetables are browned at the edges and they are tender when pierced with a knife.
Make the glaze by heating up the honey and the balsamic vinegar in a sauce pan.
During the last 10 minutes of cooking drizzle the glaze over the vegetables and return to the oven.