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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.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 2 Cook: 40 min

Ingredients

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

Method

1
Preheat the oven 200C. Cut the carrot and parsnip into half lengthways before slicing thinly Finely shred the red cabbage.
2
Put the vegetables into an oven tray and drizzle with olive oil. Sprinkle with salt and mix by hand. Add the thyme on top.
3
Put in the oven and roast for 20 minutes.
4
Remove from the oven and add the maple syrup and mix well. Return to the oven for 12 minutes.
5
Dry roast the sliced almonds in a frying pan (no oil).
6
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.

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.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 2

Cook: 40 min

Ingredients

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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Roasted Vegetables

Recipe ID :202 Posted on 08 APR 2015
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Serves 2

Cook 40min
views 7,916
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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.

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Yukari Elliott
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Yukari Elliott
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Ingredients

Print Ingredients Email Ingredients
1 (80g)
1 (140g)
100g
1/4 tsp
2 tsp
1 tsp
2 tbsp
as required

Method

Cook
40min
1
Preheat the oven 200C. Cut the carrot and parsnip into half lengthways before slicing thinly Finely shred the red cabbage.
2
Put the vegetables into an oven tray and drizzle with olive oil. Sprinkle with salt and mix by hand. Add the thyme on top.
3
Put in the oven and roast for 20 minutes.
4
Remove from the oven and add the maple syrup and mix well. Return to the oven for 12 minutes.
5
Dry roast the sliced almonds in a frying pan (no oil).
6
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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Yukari Elliott
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