General Chat

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

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

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.

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

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

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

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

roasted will be al- breaketh ones teeth lol

I also roast leeks and courgettes.

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

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

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

If so how long for and how?