Oven roasted vegetables

Honestly , this is really just a framework of a recipe which can be played around with by using whichever fresh vegetables are on hand. Oven roasting a bunch of different vegetables are really my go to option for a quick but nourishing dinner. It’s a great side for pasta, grilled meat or fish and just so comforting.

We love to dunk crusty bread into those pan juices .That’s the best part of this technique of roasting in a pan. Don’t underestimate that onion, it adds bags of flavour. Usually I also add onion petals of the bigger onion but this time we were sent these large shallots from a friend’s farm and they had to be allowed to shine rather than just chopped away and put into a gravy of some sort.

Use your favourite herbs , crumbled feta or even toasted bread croutons. Red chilli flakes add a lovely spice note to these delicious vegetables. Whole baby carrots, beets, sliced cauliflower, yellow pumpkin , brussel sprouts ,broccoli are some options which are great for roasting and easily available in India. (grown locally)

This picture shows them roasted half way. I do plan to take a picture soon on another day of oven roasting , before the sun sets. The textures from being slow roasted are incredible and the flavours too are enhanced to highlight the inherent taste of each ingredient. Oh yes, oven roasting is something I love doing…almost like magic ! We love the taste of the aromatic rosemary with the potatoes. It is a splendid combination. Do give it a try.