ROOTIN' TOOTIN' ROASTED ROOTS - ROASTED ROOT VEGETABLES IN PAPER
An easy to throw together recipe that I made to accompany several meals over the Festive period this year. The trick for these roasted roots is to cook them en papillote (in a paper parcel) for the first 30 minutes - almost oven steaming them, before opening up the paper and allowing them to brown and go crunchy and crispy around the edges! Sprinkle them with sea salt, cayenne pepper and freshly ground black pepper before serving them in the paper on a flat plate. You can also make smaller individual parcels for full dining impact!! Use whatever root vegetables you have to hand. The vegetables listed in this recipe are the ones that I used for the last few times of cooking this dish, but I can see possibilities of many more veggies, especially when they are in season. You can reduce the fat content in this recipe by adding just a teaspoon of olive oil and putting the vegetables in a zip-lock bag with the oil, then give it all a good shake, I went FULL fat throughout Christmas and the New Year period! However, I think now the diet is back on the agenda, I will roast these the low fat way!
Provided by French Tart
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 220C/450F/Gas mark 7.
- Cut a large piece of baking parchment, greaseproof paper or baking paper to size - it should fit the roasting tray with enough paper to bring the sides up to form a parcel.
- Place all the prepared vegetables into a large mixing bowl and add olive oil to personal taste; I used about 2 tablespoons for my vegetables over the Christmas period.) Mix the vegetables well, making sure that they are all coated in olive oil. Season to taste, remembering that it is nice to sprinkle extra seasonings on before serving. Add a few sprigs of fresh thyme.
- Place all the vegetables into the prepared paper parcel in the roasting tray, and spread them out so that they are more or less even. Bring the sides of the paper up and scrunch it up in the middle to form a big paper parcel!
- Place the vegetables in the pre-heated oven and cook for 30 minutes.
- After 30 minutes has elapsed - carefully take the vegetables out and open up the paper parcel to allow the vegetables to crisp up and go brown and crunchy - give them a gentle stir and place them back into the oven. Turn the heat up to 250C/495F/Gas Mark 8 and allow them to continue roasting for a further 15 to 20 minutes, or until soft, crispy and golden brown with some charred edges.
- Place them on a large serving platter in the paper if you wish or place them into a large serving dish - sprinkle with more seasonings and garnish with fresh thyme.
- Smaller parcels of root vegetables can be cooked, but you will need to reduce the cooking times by about 10 to 15 minutes.
Nutrition Facts : Calories 546.1, Fat 0.8, SaturatedFat 0.2, Sodium 122.2, Carbohydrate 124.7, Fiber 17.5, Sugar 13.7, Protein 13.9
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Little kitty
[email protected]I highly recommend this recipe. It's easy to make, delicious, and healthy. You won't be disappointed.
Faisal King
[email protected]This recipe is a great way to show off your culinary skills. The roasted vegetables are a beautiful and delicious addition to any table.
Adham Bebo
[email protected]I love the way the roasted vegetables caramelize in the oven. The glaze adds a delicious sweetness and tanginess to the vegetables.
Ch Mubashar
[email protected]This recipe is a great way to use seasonal vegetables. I used carrots, parsnips, turnips, and rutabagas. The roasted vegetables were delicious and I will definitely be making this recipe again.
debra davis
[email protected]I'm on a Whole30 diet and I was able to make this recipe by using compliant ingredients. The roasted vegetables were delicious and I didn't feel like I was missing out on anything.
Divyansh Chaudhary
[email protected]I'm on a paleo diet and I was able to make this recipe by using honey instead of sugar. The roasted vegetables were delicious and I didn't feel like I was missing out on anything.
Just Chilling
[email protected]I'm on a gluten-free diet and I was able to make this recipe by using gluten-free balsamic vinegar. The roasted vegetables were delicious and I didn't feel like I was missing out on anything.
Rashmika Chaman
[email protected]I'm on a low-carb diet and I was able to make this recipe by using a sugar-free glaze. The roasted vegetables were delicious and I didn't feel like I was missing out on anything.
Tiago Surrador
[email protected]I'm a vegan and I was able to make this recipe without any modifications. The roasted vegetables were delicious and I will definitely be making this recipe again.
Victoria Barreras
[email protected]I'm a vegetarian and I'm always looking for new ways to cook vegetables. This recipe is a great addition to my repertoire. The roasted vegetables are delicious and satisfying.
GLIZZY MAN
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables and didn't even realize they were eating healthy.
AverageOnePieceWatcher
[email protected]I made this recipe for a potluck and it was a big success. Everyone loved the roasted vegetables and asked for the recipe.
Tumisang Calvin
[email protected]I've made this recipe several times and it's always a hit. My family loves the roasted vegetables and the leftovers are great for lunch the next day.
Rrr Eeee
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the vegetables can be roasted while you're working.
Biya
[email protected]I'm not a big fan of root vegetables, but this recipe changed my mind. The roasting process brought out the natural sweetness of the vegetables, and the glaze was amazing.
Del Ant
[email protected]The roasted roots were delicious! I loved the combination of sweet and savory flavors. The balsamic vinegar and honey glaze was the perfect finishing touch.
Thembi Prudence
[email protected]This recipe is a great way to use up root vegetables. I had some carrots, parsnips, and turnips that were starting to go bad, and this recipe was the perfect way to use them up.