General Chat

If so how long for and how?

I think so. Aren't they called roasted vegetables. Not that I would know, I'm more into the 'boiling until soggy' veg!

root veggies are lovely roast on the oven.......just brush with oil and seasoning and cook for about 40 mins or until tender...

ps: cut them into thick slices first..add red onions as well they are gorgeous

Peppers, onions (in quarters), garlic bulbs - chopped in half etc. Sling them in a dish, drizzle with oil and bung them in the oven. No probs.

Also, frozen veg (peas especially delicious) - in a dish, knob of butter, lid on - in the oven.

Easy-peasy ...

Jill

I also roast leeks and courgettes.

awwwww noooooooo, ya have to steam or boil till soggy lol

roasted will be al- breaketh ones teeth lol

PAR BOIL ROOT VEG PUT
IN TRAY WITH A LITTLE
OIL,SHAKE TRAY AND COOK
TILL DONE
ABOUT HALF TO AN HOUR

OR IF ME FORGEET THERE IN
OVEN COOKED WHEN SMELL
BURNING

40 mins hmmm I only have 20 till me fish is ready...

Cut them up very small then. Roast veg are quite nice and blumming easy - just cut them up and roast them

Stray they only breaketh ones teeth if overcooked tsk.

I do parsnips, carrots, quartered onions and peppers. drizzle in olive oil and if you like, a bit of butter (not marge), season and cook until golden. Parboil them first for no more than ten minutes. They don't take long in the oven.


Also, you can make a sort of rack with veggies, place big chunks of onion carrot parsnip potato in the tray and place your meat on top. When the meat is cooked, drain off the fat, but not the juices, mash the veg together, place the roasting tin on the hob, add water and bring to the boil stirring to get all the caramelised bits off the tin. Run it all through a sieve to get the lumps out and thicken if wanted.Makes a lovely grave to go with the meat, and full of flavour.

Oh blimey, you pick your moments to ask don't you?

Just boil em, it's too late to roast them *tsk*

I see I've gone back to being invisible again lol.

Well she is probably burning peas as we speak, TW. Yours sounds quite delicious...Can't wait to get an invite to din dins.:-)).... XX bc

WHO'S INVISABLE,,,LOL

I am cooking tsk.... Hello Teresa...BC has been worried to dealth about you....

What times dinner Hayley>>>>>>>>>>>>>>>>>

My favourite is roasted new poatoes - no need to par boil - just make sure all are the same size cutting in pieces if necessary and toss in oil before putting on a tray in a hot oven for 45 minutes to an hour. Can add other veg to the tray. I also like baby onions tossed in garlic, dried sage and oil and carrots with garlic, oil and either dried thyme or rosemary.

We had roast garlic with din-dins tonight. Chopped a couple of bulbs in half (they were getting on a bit so needed using up) and hurled them in with the pork for a while then chucked them in with the pots for a while then whacked them on the plates. Deeeeeelicious - and so sweet!

Jill

Ooops sorry, din dins was ready then I watched top gear, and got into my crochet lol.

BC You're welcome to din dins any time you like. (chuck it all in and hope for the best casserole tomorrow, with dumplings if I remember to get the suet)

Crispen, little tip with the roast new potatoes. when partly roasted, just press them down slightly with the back of a fork..just to the point where they start breaking, then finish roasting. They crisp up a treat and take in all the flavours...

Jill I love roast garlic, but OH won't have it. (well, except when I don't tell him *ahem*)

Carrots!

Slice in half then lengthwise, put in a dish with some olive oil, lemon juice, salt, pepper and 1/4 inch of water, cover with tin foil and bake with whatever else you're cooking for 30 to 40 minutes dependant on size.

Delicious!