I know I'm not the only person who will admit to thinking that the vegetables in the roast dinner can be boring. Most people have been brought up eating soggy brussells sprouts (so yuck!) and carrots that have been boiled to the point where they have absolutely no flavour. Well my friends, it's time to change this. The very same veg can be so delicious, but they just need a gentle seasoning and an alternative cooking method - my recipe is so simple to make you will be astonished!! Traditional roasted dinner vegetables that are sweet, succulent, colourful and golden, what's not to love?
When it comes to cooking the perfect vegetables for your dinner, the perfect hack is to not over-complicate the mission. It’s more than likely that you might have spent longer than you planned on cooking everything else, and you will want to save the extra precious time for being with your family and friends (especially at seasonal times). You want to be relatively relaxed, and not using up all the saucepans in your kitchen cupboards. For this recipe, you just chop everything into chunks, drizzle with oil and sprinkle with herbs and seasoning and (almost) chuck them into the oven.
The result? Perfectly golden and crispy vegetables that will sing with flavour and complement the other delicious tastes on your dish. I've deliberately chosen herbs that are not only easy to access from all supermarkets, but that taste so delicious with all other elements of your roast dinner, whether this be the nut roast, crispy potatoes and Yorkshire puddings or gravy. These vegetables are a breeze to make, and a delight to eat (yes, even the sprouts!).
If you are the person who boils all of your vegetables for roast dinners, then this recipe is for you. These are so easy to make you will be laughing! Sweet, crispy and tender vegetables that sing with flavour and colour.
WHAT DID YOU THINK?