We absolutely love roasted vegetables in our home. They are delicious served with your Sunday roast, eaten by themselves, or bought to room temperature and served in a salad.
This recipe for our, HONEY, GARLIC, LEMON & THYME TENDER ROASTED VEGGIES is absolutely delicious, and is perfect for Spring and Sunmer
However, you like to enjoy them, roast veggies are a fantastic way of using up any veggies that need using in your fridge.
Whatever vegetables you decide, or have to use up, we would highly recommend adding in onions. Roasted onions are AMAZING (if you didn't already know) they give so much flavour, and sweetness to your roast veggies, and thats why we highly recommend adding them every time you make roasted vegetables.
This recipe has the added touch of Lemon Zest, and that gives an extra little freshness, especially nice during the spring and summer months.
What Vegetables Do We Use In This Recipe
What vegetables you use is entirely up to you, but as a reference, we used;
White Onion
Red Onion
Carrots
Courgettes
This is what veg we had in the fridge to use up on the day of making this recipe. However, some sweet potato, butternut squash, or broccoli would taste fantastic, also.
There are no set vegetables to use when it comes to roasting vegetables. It's just a case of roasting what you prefer, or have to hand to use.
Just as a little warning. We find we get a better and sweeter roast to our veggies if we cover our veggies with foil for the first half of roasting. The vegetables are softer, and sweeter. However, by doing this you can get a build-up of water in your dish. Its because the foil has caused your veg to steam. All we do is carefully drain the excess water, give the veg a quick toss with a spoon or spatula, and then return to the oven uncovered, to finish roasting.
Do You Have To Cover Your Vegetables In Foil For The First Half Of Roasting?
In short, no. Of course you do not have to cover your vegetables in foil. However, you do have to keep a much closer eye on your vegetables, and move them around to prevent sticking or burning.
If you're looking for a more firmer roasted vegetable then we would definitely recommend roasting your vegetables uncovered.
It really comes down to personal preference. We just prefer our roasted veg to be more on the softer side. However, if we were making roasted vegetables for a salad, then we would definitely want a firmer roasted vegetable, and would roast the veg uncovered for the entire cooking time.
Let's crack on with the recipe.
Happy Cooking!
The Chai Home 😋
INGREDIENTS
A selection of equally chopped vegetables of your choice. You want enough vegetables to fill a single layer of your large baking dish.
1x White Onion
1x Red Onion
8x cloves of Garlic- peeled but kept whole
2x large pinches of Sea Salt
2x large pinches of Cracked Black Pepper
Handful of fresh Thyme Sprigs - keep whole
Zest of 1 Lemon
2 - 3 tbsp of Olive Oil
2x tbsp of Runny Honey
METHOD
Preheat your oven to 300C and grab a large glass baking dish. You may need two depending on how much you are making. You want your vegetables chopped in equal bitesize pieces, and spread in a single layer in your oven dish.
Line your dish with your chopped veg, including the peeled whole Garlic Cloves.
Season well with Sea Salt and Cracked Black Pepper, and evenly add your Lemon Zest and Fresh Thyme Sprigs.
Drizzle with the Honey and a good drizzle of Olive Oil.
Now get in there with your hands or a spoon and give the veg a good toss in all those delicious flavours.
Cover with tinfoil.
Once your oven is well preheated, add the tray to the top shelf and bake for 30 minutes.
After the 30 minutes carefully remove the foil, and carefully drain off any excess water that has formed in your oven dish.
Place back on the top shelf of the oven and bake uncovered for another 30 minutes.
Serve and enjoy!
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