A recipe for roast veggies? Yeah, it does sound a bit obvious, but believe it or not, I talk to people who say they don’t know what to do with potato or fennel or carrots. So I don’t assume anything anymore. If you can relate to those people, then I want you to know that you are not alone and we are here to empower you!!
LocalTable wants you to eat what you’re given and not waste anything. This food is too good to be thrown out or composted. A person in your community grew this food for you. This food is not anonymous. It must be honoured by being eaten.
This recipe might seem obvious, but Kat’s now trademarked small twist on a dish means that these were the best roast veggies I’ve ever eaten (sorry, Nana!).
There’s something about roasted vegetables. Crikey, but they’re delicious. It might be a challenge to have the oven on in the peak of summer, but we’re not there yet, so give this one a go.
Roasted summer vegetablesPrint This
- 3 medium potatoes, cut into chunks
- 1 large fennel bulb, cut into chunks
- 4 small carrots, halved lengthways
- 1 onion, sliced
- 6 small cloves of garlic
- Oil for roasting
- 2 tablespoons Balsamic vinegar
- salt and pepper
- Sprig of rosemary
- Pre-heat oven to 200ºC.
- Place all the vegetables in a bowl.
- Drizzle with oil and balsamic vinegar and toss to coat.
- Season with salt and pepper and place in a baking dish.
- Sprinkle with rosemary and roast for 30 to 45 minutes until cooked, turning once or twice to ensure even cooking.