Recipe 1 - ROASTED STEW VEG

Growing up, my mother made the most delicious roasts and lining the bottom of the roasting pan were the drippings, and delicious, savoury roasted potatoes and carrots. Those vegetables were beyond delicious. Well seasoned, saturated in flavour, and roasted to a tender perfection, they were always my favourite part of the meal.

Roasting vegetables can be achieved so many different ways depending on how you intend to use them.  As a general rule of thumb; uncovered at high temperatures will give you a crispy outside (think crispy potato wedges!) or a charred exterior (roasted red peppers) and covered at a lower temperature will roast things to a tender state (roasted carrots, roasted eggplant just as examples.)

In this case, these delicious roasted vegetables are roasted to a tender perfection and quickly browned within the last ten minutes of cooking. They are flavoured with the right aromatics and spice to lend to the overall dish.

They are quite delicious eaten just as they are but they are also a great starting point for another recipe. You could easily add these to a soup or stew to give another layer of flavour.




These vegetables smelled like my childhood and left me with a smile and I hope they do the same for you.

HAPPY VEG