Roasted Vegetables

If I had to eat my vegetables, I would always opt for a nice salad - preferably one with some meat thrown in. Other than salads though, I think my most favourite way to enjoy vegetables would be to roast them.

Somehow, roasting vegetables brings out more than just the flavours of the vegetables. They tend to get sweeter while still maintaining there colour and shape albeit a little withered.

Have you ever tried roasting garlic while it is still in its skin? You get something really sweet with just a hint of the garlic taste. Pumpkins end up even sweeter then normal and I love the tender yet still firm texture when you roast vegetables rather than having them all in a gooey mass which can sometime happen if you cook them, like in a stew.


I love roasting pumpkin, potatoes, kumara (sweet potato), carrots, capsicum and even eggplant. Of course the garlic is a must too. The beauty about roasting vegetables is that you just need to cut them up, toss them with a little olive oil, salt and pepper and maybe some rosemary or other herbs and then stick the whole thing in the oven. Granted it takes a while to bake/roast but the vegetables turn out really, really delicious.

Sometimes, after roasting them, I toss the roasted veges with some some Sherry Vinegar to get a subtle flavour. I also understand that roasting vegetables is one of the best ways of preserving the natural nutrients as you tend to lose some of the nutrients with other methods of cooking.



Best of all though is that the kids love their Roasted Vegetables and will always eat more than their fair share!