Vegetables For A Roast
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Ricotta and roasted vegetable tart
- 150g packet cashew and rosemary crackers
- 1/2 cup Brazil nuts, toasted
- 1/3 cup grated parmesan
- 100g butter, melted
- 250g small cherry truss tomatoes, cut into bunches
- 2 bunches asparagus, trimmed, halved crossways
- 100g green beans, trimmed
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 375g smooth ricotta
- 80g Boursin garlic and herb cheese
- 2 teaspoons honey
- Fresh basil leaves, to serve
- Lemon zest, to serve
- Step 1Place crackers, nuts and parmesan in a food processor. Process until fine crumbs. Add butter. Process until combined. Press mixture over base and sides of a 2.5cm-deep, 11cm x 34cm rectangular loose-based tart pan. Refrigerate for 1 hour.
- Step 2Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
- Step 3Place tomatoes, asparagus and beans on prepared tray. Drizzle with vinegar and half the oil. Sprinkle with half of the thyme. Season with salt and pepper. Roast for 15 minutes or until tomatoes are starting to collapse.
- Step 4Meanwhile, place ricotta, garlic and herb cheese, and remaining thyme in a food processor. Process until smooth and combined. Season with salt and pepper.
- Step 5Carefully remove tart case from pan and transfer to a serving platter. Spoon ricotta mixture into case. Top with tomatoes, asparagus and beans. Drizzle with honey and remaining oil. Sprinkle with basil and lemon zest. Serve immediately.
Spicy jerk beef with chilli and thyme roast vegetables
- 500g baby red-skinned potatoes, halved
- 350g Jarrahdale pumpkin, unpeeled, cut into thin wedges
- 1 corn cob, cut into 2cm rounds
- 1 red onion, cut into wedges
- 175g baby capsicums, halved lengthways, seeds removed
- 1 long red chilli, finely chopped
- 2 teaspoons fresh thyme leaves
- 1/4 cup extra virgin olive oil
- 130g cherry truss tomatoes, cut into bunches
- 2 tablespoons spicy jerk seasoning
- 800g beef rump steak
- 1/2 cup light sour cream
- 1 tablespoon lime juice
- Fresh thyme leaves, to serve
- Spicy jerk seasoning, to serve
- Step 1Preheat oven to 220C/200C fan-forced.
- Step 2Place potato, pumpkin, corn, onion, capsicum, chilli, thyme and half the oil in a large roasting pan. Season. Toss to coat. Roast for 35 to 40 minutes, adding tomatoes to pan for the last 10 minutes, or until vegetables are golden and tender.
- Step 3Meanwhile, combine jerk seasoning and remaining oil in a bowl. Rub mixture all over steak to coat. Heat a large chargrill pan or barbecue grill on high heat. Cook steak for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Slice.
- Step 4Combine sour cream and juice in a bowl. Season. Sprinkle with extra seasoning. Serve beef with vegetables and sour cream mixture.
Roasted root vegetable & goat's cheese filo tart
- 5 small parsnips, peeled
- 700g baby carrots, scrubbed, trimmed
- 1 tablespoon honey
- 2 teaspoons fennel seeds, crushed
- 150g baby spinach
- 400g reduced-fat fresh ricotta
- 100g soft goat’s cheese, crumbled
- 2 eggs, lightly whisked
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme, plus extra sprigs, to serve
- 2 teaspoons finely grated lemon rind
- 6 sheets filo pastry
- 1 tablespoon olive oil
- Step 1Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper. Cut the parsnips and any large carrots in half lengthways, reserving one of each. Leave small carrots whole. Place parsnip and carrot on the prepared tray. Drizzle with honey, sprinkle with fennel seeds and lightly spray with oil. Bake, turning halfway through cooking time, for 30-35 minutes or until tender and golden.
- Step 2Meanwhile, place spinach in a large heatproof bowl and pour over enough boiling water to cover. Blanch for 30 seconds. Drain and refresh under cold running water. Drain, squeezing out excess water with hands. Finely chop.
- Step 3Combine ricotta, goat’s cheese, egg, spinach, chives, thyme and rind in a large bowl. Season.
- Step 4Spray oil over base and sides of a 20 x 30cm fluted tart tin with removable base. Place on a baking tray. Spray one sheet of filo lightly with oil, top with another filo sheet and repeat process until all used. Line the prepared tin with filo, allowing excess to overhang sides. Spoon ricotta filling into the base and use the back of a spoon to smooth the surface. Roll edges of filo over to form a border. Lay roasted vegies over ricotta filling and sprinkle with extra thyme sprigs. Bake for 30-35 minutes or until set.
- Step 5Meanwhile, thinly slice reserved parsnip and carrot into discs. Heat olive oil in a large frying pan over medium-high heat. Cook parsnip and carrot, stirring, until crisp. Drain on paper towel. 6 Serve tart topped with vegetable crisps.
Roasted Indian vegetables with turmeric yoghurt
- 1/3 cup vegetable oil
- 2 teaspoons garam masala
- 1 garlic clove, crushed
- 1 1/4 teaspoons ground turmeric
- 750g sebago potatoes, peeled, roughly chopped
- 115g fresh baby corn, halved diagonally
- 300g yellow patty pan squash, quartered
- 1 yellow capsicum, cut into 4cm pieces
- 1 lemon, cut into wedges
- 20g butter
- 1 brown onion, halved, thinly sliced
- Step 1Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
- Step 2Combine 2 tablespoons oil, garam masala, garlic and 1 teaspoon turmeric in a bowl. Add potato. Season with salt and pepper. Toss until potato is coated in oil mixture. Spread potato, in single layer, on prepared tray. Roast for 30 minutes. Turn potato.
- Step 3Combine corn, squash, capsicum and lemon in a bowl. Drizzle with 1 tablespoon of remaining oil. Season with salt and pepper. Toss to coat. Add vegetables to tray around potato. Roast for a further 15 minutes or until vegetables are tender.
- Step 4Meanwhile, heat butter and remaining 1 tablespoon oil in a medium frying pan over medium-low heat. Add onion. Cook, stirring, for 10 minutes or until golden. Add curry leaves. Cook, stirring, for a further 2 minutes or until curry leaves are crisp.
- Step 5Top vegetables with onion mixture and cashews. Place yoghurt and remaining turmeric in a small bowl. Season with salt and pepper. Stir to combine. Serve yoghurt mixture with vegetables.
Soy & vegetable patties with roast pumpkin salsa
- 420g Jap pumpkin, peeled, deseeded, cut into 1.5cm pieces
- 2 teaspoons olive oil
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon cumin seeds
- Salt & freshly ground black pepper
- 80ml (1/3 cup) water
- 1 brown onion, finely chopped
- 2 300g cans soya beans, rinsed, drained well
- 1 garlic clove, crushed
- 105g (1 1/2 cups) breadcrumbs made from day-old bread
- 1 carrot, finely grated
- 1/2 cup loosely packed chopped fresh coriander
- 2 tablespoons almond meal
- 2 teaspoons ground coriander
- 1 egg, lightly whisked
- 300g green beans, topped
- 2 bunches English spinach, stems trimmed, washed
- 1 tablespoon olive oil, extra
- 2 tablespoons fresh lemon juice, to serve
- Crusty wholemeal bread, to serve
- Lemon wedges, to serve
- Step 1Preheat oven to 200°C. To make the pumpkin salsa, line a baking tray with non-stick baking paper. Place pumpkin, oil, ginger and cumin seeds in a bowl. Season with salt and pepper, and toss until well combined. Spread the mixture over the lined tray and bake in preheated oven for 15 minutes or until pumpkin is light golden on the edges and just tender.
- Step 2Meanwhile, place the water and onion in a small saucepan and bring to a simmer over medium-low heat. Cook, covered, stirring often, for 6 minutes or until onion is soft. Drain.
- Step 3Place the onion, soya beans and garlic in the bowl of a food processor. Process until the beans are just mashed. Transfer the mixture to a large bowl. Add the breadcrumbs, carrot, coriander, almond meal, ground coriander and egg. Season well with salt and pepper. Use your hand to mix until well combined. Shape the mixture evenly into 6 patties about 8cm in diameter. Place on a tray and set aside.
- Step 4Add beans to a large saucepan of boiling water and cook for 3 minutes or until bright green and tender crisp. Use tongs to transfer to a colander. Add the spinach leaves to the same large saucepan of boiling water and cook for 30 seconds or until it just wilts. Drain well and set aside.
- Step 5Heat the extra oil in a large non-stick frying pan over medium-low heat. Add patties and cook for 2-4 minutes each side or until browned.
- Step 6Divide the spinach among serving plates and top with the pumpkin salsa and then the patties. Drizzle with the lemon juice and serve immediately with the crusty bread and lemon wedges.
Roast turkey with redcurrant vegetables
- 1kg Ingham Turkey Breast Roast with Cranberry & Apple Stuffing
- 1kg desiree potatoes, peeled, cut into large pieces
- 500g kumara (orange sweet potato), peeled, cut into large pieces
- 500g butternut pumpkin, deseeded, cut into pieces
- 6 small beetroot
- 3/4 cup redcurrant jelly
- 75g butter
- 1/4 cup plain flour
- 2 cups Massel chicken style liquid stock
- Step 1Preheat oven to 180°C. Remove plastic from turkey. Place turkey into a large roasting pan, leaving foil intact. Roast for 30 minutes.
- Step 2Combine vegetables in a bowl. Place 1/2 cup of jelly and butter into a small saucepan. Cook over low heat, stirring, for 5 minutes or until melted and well combined. Pour over vegetables. Toss to coat.
- Step 3Remove turkey from oven. Arrange vegetables around turkey. Roast for 1 hour. Remove foil from turkey. Roast turkey and vegetables a further 30 minutes, or until golden and cooked through. Remove to a large ovenproof platter. Keep warm in a 150°C oven.
- Step 4Place roasting pan onto stovetop over medium heat. Add flour to pan juices. Stir to combine. Cook for 2 minutes. Add remaining jelly and stock, whisking, until well combined. Bring to the boil. Reduce heat. Simmer for 8 minutes, or until reduced by one-third. Serve with turkey and vegetables.