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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angela sebastiano
[email protected]I've tried this recipe with different types of vegetables and they've all turned out great. I especially love roasting Brussels sprouts and sweet potatoes.
fuad bin yimam
[email protected]This recipe is a great way to use up leftover vegetables. I often have a few leftover carrots or parsnips in my fridge, and this recipe is a great way to use them up.
Praise Sibanda
[email protected]I'm not a big fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and tender, I couldn't get enough of them.
ryey retrranr
[email protected]This recipe is easy to make and the results are always delicious. I highly recommend it!
suvitao
[email protected]I've made this recipe several times now and it's always a hit. The roasted vegetables are so versatile and delicious.
Milan Dhading
[email protected]This recipe is a great way to get your daily dose of vegetables. The roasted vegetables are packed with nutrients and flavor.
Oliwia Borkowska
[email protected]I love the balsamic vinegar glaze in this recipe. It adds a nice tangy flavor to the roasted vegetables.
Guy Derbyshire
[email protected]This recipe is a great way to use up leftover vegetables. I often have a few leftover carrots or parsnips in my fridge, and this recipe is a great way to use them up.
Daxton Perez
[email protected]I've tried this recipe with different types of vegetables and they've all turned out great. I especially love roasting Brussels sprouts and sweet potatoes.
Eric Hardy
[email protected]This recipe is a great way to add some color and flavor to your meals. The roasted vegetables are a beautiful addition to any plate.
Damaryann Baker
[email protected]I love how easy this recipe is to make. I can just throw the vegetables in the oven and forget about them until they're done.
Isai Banuelos
[email protected]This is my go-to recipe for roasted vegetables. The vegetables always turn out perfectly tender and flavorful.
Gazmend Saiti
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the roasted vegetables and asked for the recipe.
iLHAG KHAN
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted carrots and parsnips, and they even asked for seconds!
desmond eze
[email protected]I've made this recipe several times now and it's always a hit. The roasted vegetables are so versatile - I've served them as a side dish, in salads, and even as a pizza topping.
chris mullins
[email protected]This recipe is a great way to use up leftover vegetables. I had some carrots, parsnips, and potatoes that were about to go bad, so I roasted them following this recipe. They turned out great!
Remy Atallah
[email protected]I'm not much of a cook, but even I was able to make this dish. The instructions were easy to follow and the results were delicious. My family loved it!
Nisar Gee
[email protected]OMG this recipe is a keeper! I've never been a big fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and tender, and the balsamic vinegar glaze was the perfect finishing touch.