ROASTED MEALS RECIPES

EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES

Epic roasted vegetables recipe | Jamie Oliver recipes image

These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge

Total Time 1 hours 5 minutes

Yield 10

Number Of Ingredients 14

Ingredients

2 red peppers
1 red onion
1 butternut squash
6 baby leeks
4 courgettes different colours if possible
1 aubergine
2 tomatoes
6 cloves garlic
1 tablespoon coriander seeds
sea salt
freshly ground black pepper
1 small bunch fresh rosemary
1 small bunch fresh thyme
olive oil

Steps:

1. To prepare your vegetables:
2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
5. Jamie's top tips:
6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
8. You can also make this ahead of time and eat it cold – it’s just as delicious!

Nutrition Facts : Calories 94 calories, FatContent 3 g fat, SaturatedFatContent 0.4 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 14 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.33 g salt, FiberContent 4 g fibre

ROASTED BEETROOT RECIPES - BBC GOOD FOOD

Roasted beetroot recipes - BBC Good Food image

Roasted beetroot adds earthy flavour and colour to your standard salad or veggie side dishes. Try our favourite spices, toppings and sauces with your beets.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "roasted meals recipes"

WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES

For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
3. Zest the lemon into a separate bowl and set aside.
4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

See details

EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES

These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 94 calories per serving

1. To prepare your vegetables:
2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
5. Jamie's top tips:
6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
8. You can also make this ahead of time and eat it cold – it’s just as delicious!

See details

ROASTED BEETROOT RECIPES - BBC GOOD FOOD

Roasted beetroot adds earthy flavour and colour to your standard salad or veggie side dishes. Try our favourite spices, toppings and sauces with your beets.
From bbcgoodfood.com

See details

WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
3. Zest the lemon into a separate bowl and set aside.
4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

See details

WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
3. Zest the lemon into a separate bowl and set aside.
4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

See details

10 ROASTED PARSNIP RECIPES | ALLRECIPES

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Oct 25, 2021 · While we have numerous baked chicken recipes you can turn to for weeknight meals, some experts say roasting chicken is a bit different due to the temperature it cooks at. Baked chicken is usually cooked in the oven below 375 degrees Fareinheight, while roasted chicken recipes …
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20 ROASTED SWEET POTATO RECIPES TO TRY ASAP | ALLRECIPES

May 19, 2021 · From quick and easy sides (such as our top-rated sweet potato fries or honey-glazed cubes) to spiced main dishes that are perfect for dinner all year long (try one of our favorite healthy salads or bowls with roasted sweet potatoes), you're going to want to bookmark this collection of our best roasted sweet potato recipes …
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50 BEST CAULIFLOWER RECIPES - ROASTED CAULIFLOWER IDEAS

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ULTIMATE ROASTED POTATOES: KITCHEN HACKS AND RECIPES

These roasted potatoes are crispy on the outside, creamy on the inside, and roasted in fragrant herbs like oregano and thyme. Kitchen Hacks for Creating the Ultimate Roasted Potatoes: …
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