Posted on
17 September 2012
by
ewfood
Oven Roasted Veggies
Ingredients
Choose any of the following
2oz. brussle sprouts, halved
2 oz. red peppers, sliced
1 parsnip, quartered lengthways
2 carrots, quartered lengthways
1 medium potato, sliced with skin left on
10 heads of asparagus
1 onion quartered
Pick any other veggies that might tickle your fancy
1 tsp. coarse sea salt
Olive oil for drizzling
Preparation
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Pre heat the oven to 180°C
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Arrange the vegetables that you choose onto a baking sheet and sprinkle generously with olive oil. Bake for 30minutes, the veggies should be going brown but not burning
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Remove from the oven and add the salt to taste
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These veggies are also delicious cold. You can make some extra ones and pack them in a sealed container and whisk the off to work.
Cooks Note
You can do this with any veggies, mix and match or choose just one but these make a perfect side to a nice grilled steak or chicken breast.