We swear by eating lots of vegetables in my household because we know that doing so is the best way to maintain a healthy state and equip our bodies with everything they need to fend off all sorts of illnesses. Oven roasted vegetables just happen to be one of my favorite ways to prepare vegetables when I make any sort of roast dinner.
I have found a wonderful website that proves my theory. It belongs to Micheal Gregor MD who is a physician, and author, and a fantastic speaker who reads and studies the world’s latest nutrition research and posts daily videos and articles on his amazing site. The site is relatively new, but he already has millions of views. It is very important work that he does : Here’s the link
This year my son was in charge of choosing and cooking our vegetables for Christmas lunch. We were keen to let him do this because he doesn’t really enjoy eating his vegetables and usually leaves them to us.
I am very concerned about this and I have made him drink green juice everyday ,which we make with fresh vegetables. Click on the link to read more about how good for your health fresh green juice is.
Remarkably he took on this task with great enthusiasm! He decided to focus on roasting different kinds of vegetables and looked up all sorts of different recipes online. He found and discarded lots of great recipes because they were either ‘disgusting’ or ‘too boring’. But we didn’t give up, and told him that Christmas dinner would be very boring if he didn’t get on and settle on a recipe.
He left the computer and looked in our meagre collection of cook books – I was beginning to lose heart. Until he suddenly jumped out of the seat saying ‘I’ve got it – this is a good one but I can make it better!”
This recipe really captured his imagination because he was very excited at the prospect of roasting so many vegetables and using so many different herbs and spices. He didn’t invent the recipe, but he changed it quite a bit, adding his own ideas and special touches. The result was truly delicious vegetables that bore no resemblance to the boiled variety at all!
So delicious – I wonder what he’ll come up with this Christmas!
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Serves: Serves 4
- Vegetables: 1 fennel – cut into 4 pieces
- 3 large carrots – cut lengthways
- 3 large parsnips – cut lengthways
- 4 small beetroots (boil in a separate pot to avoid all your vegetables turning red)
- 4 small onions cut onions in half
- The Dressings: Fennel: Butter, lemon juice and slice, thyme, garlic, salt and pepper
- Parsnips: Clementine juice, olive oil, vinegar, rosemary, garlic, salt and pepper
- Carrots: Sage, olive oil, garlic, cumin, salt and pepper
- Beetroots: Olive oil, garlic, balsamic vinegar, marjoram, salt and pepper
- Onions: Olive oil, bay leaves, sprinkle of sugar, vinegar, salt and pepper
- Cut all the vegetables into manageable pieces.
- Place them in hot water and par boil for about 5-10 minutes. The beetroot needs a bit more time than the others, and cooked in a separate pot.
- Each vegetable will have its own dressing. Prepare each dressing separately in a bowl that is large enough to dip the vegetables into.
- For the quantities just use your judgement you only need enough for each of the vegetables, which you will dip into the bowls and cover with the dressing.
- Arrange each vegetable in a baking tray lengthways after you have dipped each in it’s dressing. See photo.
- Place in a hot oven and roast for approximately 30 minutes.
Here’s another delicious printable recipe for vegetarians: How to Make Authentic French Onion Soup
Will you have a go at making these delicious oven roasted vegetables? Please leave a comment, especially if you have other suggestions for dressings. Thanks very much indeed for your visit.
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