MAKING A ROAST RECIPES
EASY ROAST DINNER RECIPES - BBC GOOD FOOD
Try our easy roast dinner recipes for your next Sunday supper. See our simple dinners including roast chicken, beef, pork and vegetarian options.
Provided by Good Food team
Number Of Ingredients 1
ROAST VEGETABLES MEGA MIX | VEGETABLES RECIPES | JAMIE ...
Mix it up and transform simple roast veg with herbs, honey, balsamic vinegar and zesty lemon
Total Time 1 hours 55 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
- Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
- Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
- Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
- Toss the beets with the balsamic vinegar and whole herb sprigs.
- Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
- Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
- Toss the turnips with the vinegar and bay.
- Toss the fennel with the lemon juice, then pick over the thyme leaves.
- Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
- Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
- Once ready, give the tray a jiggle, then pile the veg on a platter.
Nutrition Facts : Calories 303 calories, FatContent 7.4 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 42.1 g carbohydrate, SugarContent 32.7 g sugar, SodiumContent 0.35 g salt, FiberContent 15 g fibre
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ROAST VEGETABLES MEGA MIX | VEGETABLES RECIPES | JAMIE ...
Mix it up and transform simple roast veg with herbs, honey, balsamic vinegar and zesty lemon
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 303 calories per serving
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 303 calories per serving
- Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
- Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
- Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
- Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
- Toss the beets with the balsamic vinegar and whole herb sprigs.
- Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
- Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
- Toss the turnips with the vinegar and bay.
- Toss the fennel with the lemon juice, then pick over the thyme leaves.
- Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
- Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
- Once ready, give the tray a jiggle, then pile the veg on a platter.
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A perfectly roasted leg of lamb is a beautiful thing and here I want to guide you through the preparing, roasting and resting of this incredible joint of meat that will guarantee juiciness and flavour. There are many ways to flavour roast lamb, but I’m going old-school with garlic and rosemary, which I love. Trust me on the anchovies, it really works.
From jamieoliver.com
Total Time 2 hours 20 minutes
Calories 202 calories per serving
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Total Time 2 hours 20 minutes
Calories 202 calories per serving
- Preheat the oven to 220°C/425°F/gas 7. Roughly chop the celery, carrots and onions, throwing into a large roasting tray as you go, with the bay leaves.
- With a sharp, pointed knife, follow the lamb bone down about 10cm to 12cm (you are just making a ‘tunnel’ where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg, then open up the incisions by poking your fingers down them to make a bit of space. Rub the lamb all over with olive oil, sea salt and black pepper.
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- Place the lamb directly on the bars of the middle shelf of the oven, and place the tray on the shelf beneath. Turn the oven down to 180°C/350°F/gas 4 and cook to your liking (see timings below).
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