Winter Roasted Medley

Do you ever go shopping and come away with a heap of things but not the item you originally went to buy?

Yup, today, that was me. I went to Sainsburys intending to buy a loaf of bread, and came out with two bags bulging with veg. So this is my effort to use some of it up – throw it in a tin into the oven, and hey presto.

photo 1

With roasting, getting crispy edges is imperative, which can be difficult unless you spread everything out with plenty of space. Ideally, two tins would be perfect, but my flat oven only has one shelf, so in the end, I had to sacrifice some of the crispness (the idea of cooking everything indivdually crossed my mind but I don’t have that much time to spend on a fairly simple recipe).

Many souls on the internet have been raving about the joys of roasted broccoli. It’s nice, but I prefer it sauteed as retains a little crunch and texture, and the colour of the broccoli itself stays brighter.

Still, this works very well as a meal in its own right, maybe bulked out with some cooked shredded meat for extra protein. I think this dish probably works best in its Christmassy incarnation – as it is the perfect, perfect companion to a roasted hunk of meat.

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Winter Roasted Medley

  • 3 roasting potatoes, scrubbed and cut into bite-size pieces
  • 1/2 small butternut squash, peeled, de-seeded and cut into bite-size pieces
  • 1 small red onion, cut into wedges
  • handful of broccoli and cauliflower florets
  • olive oil
  • salt and pepper

Preheat the oven to 200˚C. Parboil the potatoes in salted water until they are soft when you stab them with a fork. Drain throughly. In a roasting tin, toss the butternut squash with 1 tbsp oil, and roast for 15 minutes.Then add the onion, parboiled potatoes, broccoli and cauliflower, and toss together with another tbsp oil. Season well. Roast this for a further 25-30 minutes, tossing throughout until some of the edges brown and become lightly golden, and serve hot.

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