Roast Diced Veg

2 roast diced veg

Roast Diced Veg

Chopping veg into a smaller dice allows them to cook more quickly. AND increases the surface area so you get lots of lovely roasted flavour.

takes: about 45 minutes
makes: as many as you cook!

3 parsnips
1 turnip / swede / rutabaga
1 head garlic, optional
small bunch thyme, leaves picked, optional

1. Preheat oven to 200C (400F).

2. Wash veg well then chop into cubes, about 2cm (1in) square. Break garlic into individual cloves, but don’t worry about peeling.

3. Toss veg on a roasting tray with a generous glug of olive oil. Sprinkle with thyme. Season.

4. Roast for 25-35 minutes, stirring once or twice. They’re done when the veg are tender and golden brown.

Variations

potatoes – waxy potatoes are lovely here as well – don’t worry about peeling them.

beets – chop beets small so they cook at the same time as the rest of the veg.

sweet potato – a lovely addition.

carrots – another sweet veg that doesn’t get roasted often enough.

pumpkin / winter squash – much better if left unpeeled. Butternut is my favourite here.

cauliflower – don’t worry about getting it into ‘cubes’. One of my favourite roast veg.

brussels sprouts – another that don’t ‘cube’ well. Chop in half and be amazed how tasty they are.

Usage Suggestions

risotto – stir into your favorite risotto or for something different (and slow carb!) try this lentil ‘risotto’.

baked frittata – just lovely with eggs and a little parmesan like the frittata over here.

stir fry – toss into your fav stir fry to warm through before serving.

hummus – use instead of or as well as chickpeas in a different take on hummus.

soup – delicious in both chunky and smooth veggie soups.

pizza – especially good on pizza with blue cheese and mozzarella.

Prepare Ahead?

Absolutely. Takes about 45 minutes. I like to roast up a big batch to have on hand for quick meals during the week.

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 3-4 weeks. Can be frozen for up to 12 months.

Waste Avoidance Strategy

parsnips / turnip / swede / rutabaga – all keep for months in a plastic bag in the fridge.

garlic – pantry in a brown paper bag to protect from light which causes them to shoot.

thyme – keeps for weeks in a plastic bag in the fridge. Freezes well.

Problem Solving Guide

burning – reduce the heat and turn the veg more frequently. Make sure your foil is well sealed to prevent drying out. A splash of water can retard the burning process.

hard / dry veg – not cooked for long enough OR cooked at too high a temperature and not covered enough. Veg are much less sensitive to overcooking than meat.

too bland? – add in a little more salt.

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