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Roasted Veg

 

Roasting consists in cooking with hot dry air. This technique brings out the best of the roasted by caramelizing its exterior. This recipe is a direct application of this cooking technique associated with a marinade that will help keeping your vegetables moist through the all cooking process. With this fail-safe recipe, you will be able to produce in big quantities and with close to zero efforts delicious roasted vegetables that even the pickiest kid will ask for more! This recipe is also perfect if you are preparing in advance your weekly lunches.

 

The ingredients are given for 4 medium servings.

 

 

INGREDIENTS
 

  • 1 Medium Onion

  • 1 Head of Garlic

  • 3 Stalks of Celery

  • 1/2 Medium Pumpkin

  • 1 Cup of baby potatoes

  • 1 Cup of baby carrots

  • 2 Oranges

  • 1 Lemon

  • Olive oil

  • Salt to taste

  • Garlic and herb seasoning

Roasted Veg
DIRECTIONS

 

  1. Pre-heat the oven at 360 degrees Fahrenheit.

  2. Wash and chop your vegetables in medium size pieces

  3. Slice 1 orange into quarters and toss in with your vegetables.

  4. Keep the garlic in it's skin but seporate into individual cloves.

  5. In a separate bowl squeeze 1 orange, add 3 tbs of olive oil, the juice of 1 lemon, salt to taste, garlic and herb seasoning.

  6. Toss together your sauce on your vegetables.

    Ensure that all vegis are evenly covered.

  7. Bake in the oven for 30 minutes.

  8. Remove the skins of the garlic before serving Enjoy !

 

The roasted garlic becomes soft & caramilised, it's full of flavours

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