Friday 19 October 2012

Roasted Vegetable Medley

This large mix of tasty and fragrant vegetables, herbs makes a satisfying side to a large dinner. This recipe is a substantial enough dish that could even be eaten as the main course to a vegetarian dinner. Roasting the vegetables together gives it a rich consistency that conjures images of a bountiful harvest all the while being more satisfying than many salads.


-1 head of garlic
-2 large red onions
-1-2c. Mushrooms
-3c. green beans
-2 c. carrots
-1-2 sprigs each of fresh rosemary and thyme
-1 tbsp. brown sugar
-1-2 tsp. lemon juice
-Shake of garlic powder
-Ample amounts of salt and freshly ground black pepper
-1/2c. roasted walnuts crushed (optional)
-Handful of fresh basil leaves (optional)

1) With a very sharp knife, chop head of garlic down the middle horizontally to expose the cloves. The cut must be made quickly to prevent the cloves from separating from the head, if one or two cloves fall off, crush them finely and add them to step 3
2) Chop red onions, mushrooms, beans and carrots into similarly sized chunks
3) Coat  chopped vegetables generously by mixing by hand in a bowl with the olive oil, salt, pepper, rosemary, thyme, garlic powder, lemon juice and brown sugar
4) Pour into a casserole pan and bake at 350 for 1 hour, monitoring occasionally to check for burning
5) Remove from oven, check if vegetables are cooked enough, if they aren't don't hesitate to return them to the oven.
6) As soon as the vegetables are ready  coat with nuts and basil leaves, serve hot

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