About this recipe:Simple recipes like this complement other dishes, so next time you're cooking your roast, why not roast your veggies rather than boiling them? You can use any vegetables you like to make this dish and it's perfect for all cultures around the world.
3 to 4 carrots, chopped into rectangles then quartered
salt and pepper, to taste
3 to 4 tablespoons dried basil or herbs of your choice
1 teaspoon butter
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 200 C / Gas 6.
Put the olive oil into a large baking tray. Once the oven is heated, put the tray into the oven to allow the oil to get nice and hot before you vegetables in.
Remove the tray from the oven and allow to sit on the side for a minute, this will stop the vegetables spitting at you once you place them into the oil. Add the garlic into the baking tray along with the rest of the vegetables. Season well with salt and pepper, adding the basil over the top of the vegetables then use a large spoon to mix the vegetables together.
Bake in the preheated oven for 30 minutes. Remove from the oven and turn the vegetables with a wooden spoon, add the butter and mix.
Return to the oven to cook for a further 30 minutes until the vegetables are tender and golden brown. When you're happy, remove from the oven, serve and enjoy!
You can add thyme for extra flavour or chilli powder to serve with curries, to give it an oomph. if you're going to save your vegetables until the next day, ensure they are cooled before you put them into a container, this will stop the vegetables from sweating and can result in soggy vegetables (which is okay if you like that kind of thing). If you have a lot of leftovers you can re heat the vegetables and cook them in tomato sauce, add peppers to create a stir fry or munch them throughout the day. The recipe serves around 4 people depending upon your own personal portion sizes. Add any vegetables at all for this recipe if you don't like the above.