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Remove from the oven, season with salt and pepper to taste and enjoy warm! We love making this as a side dish for special occasions and when we have odds and ends left in the fridge and on the counter… which we somehow always do. Place the yams, parsnips, and carrots onto the baking sheets.
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Ingredients for Seasonal roasted veg - Spring edition 🌾:
- Need of Potatoes
- Get for Carrots
- Prepare Broccoli
- Get of Courgette
- Get Tomatoes
- Take of Asparagus
- Make ready - Salt
- Get for Olive oil
Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Arrange on two baking sheets, spreading the veggies out to give them room. The Best Seasoning Roasted Vegetables Recipes on Yummly Prime Rib With Roasted Vegetables, Easy Pork Chops With Roasted Vegetables, Berbere Spiced Roasted Vegetables & Pasta After months of winter root vegetables and frozen veggies, spring is a time to indulge in delicate, light produce just beginning to pop out of the ground.
Seasonal roasted veg - Spring edition 🌾 start cooking:
- Turn on the oven and set to 200 degrees (180 fan)
- Wash and chop the carrots, potatoes and broccoli into chunks. Place in an oven dish and lightly cover everything with olive oil and salt.
- Put the tray in the oven and cut up courgette into chunks.
- Once the veg has been on for 20 minutes, add the courgette. Add more oil if the veg is dry.
- 10 minutes later, put the asparagus and tomatoes into the tray. Roast for 15 more minutes, but keep checking so nothing burns.
- Season with a little bit of salt or Parmesan cheese as a treat. 🧀
When farmers markets are bursting with a new assortment of colors and shapes, it's easy to try something unfamiliar in the kitchen, be it a new vegetable, a new recipe, or a new cooking method. Building menus around seasonal produce is a. You can roast just about any vegetable. Just use the same simple method - chop (things such as green beans and asparagus just leave whole), drizzle with oil, season, toss and roast. Toss once or twice through baking.
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