As much as I love roast veggies, they can take forever and end up a little plain. With the addition of lemon and onion, this is my simple short cut which guarantees tangy vegetables on your table in no time.
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes: Sides for 4 hungry people
Ingredients 300g Sweet potatoes
1 large Onion
5 cloves of Garlic
3 tbs Olive oil
1/2 tbs Dried Thyme
1/2 a Lemon
Salt and Pepper
The aim of this recipe is to get your vegetables ready quickly. To make this happen I employ two short cuts.
Firstly pre-heat your oven to 200 Celsius and cut your root vegetables into smaller pieces to speed up cooking, like so.
Secondly we cheat a little. We use the microwave to kick-start the cooking process so that all the oven needs to do is crisp and caramelise.
In a covered dish, microwave the potatoes for five minutes and the sweet potatoes for three. You want them to be hot but still a little crunchy.
Whilst they're cooking, mince up your onion and garlic finely.
Once everything is ready put all the vegetables into a baking dish where they fit snugly. Add the oil and thyme and toss thoroughly then pat them down a little to reduce the number of edges poking out. Snuggle your lemon half down in the vegetables, cut edge facing up.
Now we're ready to go into the oven. Roast for 10 mins then toss gently to ensure even cooking. Cook for a further 10 mins.
When you're ready to serve, carefully use tongs to pick up the lemon and squeeze the juice over the vegetables.
The vegetables go great with any roast meat-- especially chicken.