Sunday, September 9, 2012

171. Roasted Courgette and Carrot

More often than not, vegetables are more of a colorful accessory to our meals rather than being the star of the show. So when I came across this recipe here whilst browsing Pinterest, I though why not?
Nature's bounty delivered in its most simple form, reminding us of everyday blessings we so often take for granted.
Courgettes and carrots are originally used in the recipe, but I would imagine almost any vegetable would do just as well.


carrots, peeled
salt & pepper
optional seasonings
olive oil


Preheat oven to 425°F.
Cut the vegetables into 8-cm/3-inch sticks, making sure they are even in thickness.
Line a baking tray with baking paper and a light layer of olive oil.
SEASON – go with the usual salt&pepper and branch out to one or two of the following
(Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal.
Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.
Spread your seasoned vegetables over your lined tray and roast, tossing halfway through, for 20 to 30 minutes or until golden and slightly browned at the edges.

 صحة و عافية

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