Food Monday ~ Margo’s Roasted Vegetables
Margo’s Roasted Vegetables
Preheat the oven to 180°C
Carrots
Parsnip
Sweet Potato
Butternut Squash
Red Onion quartered
Clove of garlic, chopped
2-3 tablespoons olive oil
Freshly ground black pepper
2 teaspoons of mixed herbs.
Cut all except onion into large chunks. Steam or boil and cook a few minutes. Drain and place in a large bowl with the onion quarters and a chopped clove of garlic. Add two or three tablespoons of olive oil, and some black pepper and two teaspoons of mixed herbs.
At this stage you can empty into a plastic bag and tie securely and keep in the fridge a day or two. When ready to cook, spread in a single layer on an oven tray and cook for 35-40 minutes till wrinkly and tender.
Leftovers can be reheated next day.
Maynard said,
January 18, 2010 at 1:46 pm
Leftovers are usually better than the 1st time, the flavors tend to soak in.
steph said,
January 18, 2010 at 6:01 pm
I’d like to know more about Margo???
Grannymar said,
January 18, 2010 at 7:19 pm
Maynard - yes, very often the flavours have more time to meld.
Steph - Margo is the person responsible for Nancy and I meeting many years ago.
steph said,
January 18, 2010 at 8:30 pm
Grannymar,
All I can add to that, is THANK GOODNESS for Margo!
Never mind the roasted veggies, I wonder how Nancy’s cooking in all that sunshine?
Grannymar said,
January 18, 2010 at 8:42 pm
Steph - It is colder than usual in Florida right now. I talked to Nancy several time as we were both worried about Margo who has been very ill. I had a gut feeling that she had turned a corner, so I decided to post the recipe.
A few hours ago I had confirmation that my instinct was correct.
Magpie11 said,
January 18, 2010 at 8:51 pm
No tomatoes?
I like roasted vegetables.
Grannymar said,
January 18, 2010 at 9:09 pm
Magpie, Not this time, but I am sure you could add them.
Fran said,
January 19, 2010 at 12:25 am
Roasted vegetables are family favourites now after my beloved wife tried them out about 18mths ago. The only addition being peppers, that add some colour & flavour. My wife uses a full clove of garlic and just separates the segments and roasts them. It’s surprising how mild they taste after roasting… *remembers that friends have been keeping there distance*
Judy Harper said,
January 19, 2010 at 1:16 am
I love roasted vegetables! This is a good recipe. It was almost 60 degrees here today! Can you believe!
Grannymar said,
January 19, 2010 at 7:33 am
Fran - Roasted peppers do add colour and flavours. It was Elly who taught me to roast the whole garlic - the milky centre of any left over bulbs can be squeezed and saved to use on another dish.
Try eating a good sprig of parsley after a ‘garlic’ meal, it cleans the palate and acts as a diuretic.
Judy H - I love a dinner that all goes into the oven… spuds, veg and meat.
Margaret Kilgore said,
January 19, 2010 at 2:08 pm
Makes my mouth water! Especially the parsnip and butternut squash, Yum!
Grannymar said,
January 19, 2010 at 3:01 pm
Margaret, it is a very tasty way to have veg and so easy.
mas said,
January 31, 2010 at 3:44 pm
….love all the veg but we in Ireland add an once of butter and a teaspoon of sugar which caramelizes and makes it really mmmm. suggest you cover with tin foil for first 20 mins or it will burn-such a waste of “brown bits!”
’tis cold here too which is unusual for us-Gulf Stream and all that!
Grannymar said,
January 31, 2010 at 3:54 pm
Mas - welcome to the blog. I am in Ireland and feeling the cold of the white world around me since Friday.
I realise that most of Ireland runs on butter
but alas I have an intolerance for all dairy products and love finding a recipe where I do not have to make alterations. This seldom happens, but when posting a recipe I do include butter, cream etc if the recipe calls for it.