Honestly Healthy For Life - Healthy Alternatives for Everyday Eating by Natasha Corrett & Vicki Edgson

Author:Natasha Corrett & Vicki Edgson [Corrett, Natasha]
Language: eng
Format: epub
Publisher: Jacqui Small LLP
Published: 2014-06-24T23:00:00+00:00

ROASTED VEGGIES

The easiest way to explain how to cook any selection of roast vegetables is according to their texture. Harder veggies need longer than softer ones – see my guide (on the right) for timings.

I like to roast my vegetables with a drizzle of sunflower oil. Experiment with different combinations of vegetables as well as spices and herbs; I do find the traditional rosemary or thyme with some whole garlic cloves is hard to beat.

Hard vegetables – take 40–50 minutes

Beetroot (beet)

Carrots

Parsnips

Turnips

Sweet potato

Celeriac

Jerusalem artichokes

Butternut squash or pumpkin

Softer vegetables – take 25–35 minutes

Fennel

Onions

Leeks

Aubergine (eggplant)

Garlic

Soft vegetables – take 15–25 minutes

Peppers

Courgettes (zucchini)

Asparagus

Tomatoes

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