Roasted Vegetables

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Roasted Vegetables

Recipe ID :202 Posted on 08 APR 2015

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Serves 2

Cook 40min

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saved 3

I simply roasted any vegetables I had, they go well with fish or meat. The key is the dry roasted almonds on top to give an unusual and surprising crunchy texture.

Recipe By

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Yukari Elliott

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Ingredients

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Carrot (small)		1 (80g)
Parsnip		1 (140g)
Red cabbage		100g
Salt		1/4 tsp
Maple syrup		2 tsp
Dried thyme		1 tsp
Olive oil		2 tbsp
Sliced almonds		as required

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Method

Cook

40min

Preheat the oven 200C. Cut the carrot and parsnip into half lengthways before slicing thinly Finely shred the red cabbage.

Put the vegetables into an oven tray and drizzle with olive oil. Sprinkle with salt and mix by hand. Add the thyme on top.

Put in the oven and roast for 20 minutes.

Remove from the oven and add the maple syrup and mix well. Return to the oven for 12 minutes.

Dry roast the sliced almonds in a frying pan (no oil).

Sprinkle on top of the roasted vegetables and serve.

Tips & Note

The sliced almonds when dry roasted are far more delicious than unroasted, so I recommend to do this step.

Category

Britain Roast Vegetable Sides Vegetarian Cabbage Honey / Syrup Nuts Root Vegetables Salad Vegetables Christmas Dinner Easter Home Party

Related parsnip red cabbage maple syrup dried thyme olive oil almonds

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Roasted Vegetables

I simply roasted any vegetables I had, they go well with fish or meat. The key is the dry roasted almonds on top to give an unusual and surprising crunchy texture.

Ingredients

Method

Tips & Note

Roasted Vegetables

I simply roasted any vegetables I had, they go well with fish or meat. The key is the dry roasted almonds on top to give an unusual and surprising crunchy texture.

Ingredients

Find a recipe!

Roasted Vegetables

Serves 2

I simply roasted any vegetables I had, they go well with fish or meat. The key is the dry roasted almonds on top to give an unusual and surprising crunchy texture.

Ingredients

Hot Trends

Method

Tips & Note

Category

Comment

Similar Recipe

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