The holiday season is one we all look forward to, but it doesn’t come without its anxieties- especially in the kitchen. For inspiration on what to serve, how to serve it, and those timings, timings, timings! Check out my Christmas and Thanksgiving Recipe Collections. I got you.
Oven roasted vegetables
So, your kids won’t eat Brussels sprouts? My guess is that somewhere along the line they have been faced with a plate of boiled, sad-looking, flabby, pale-green balls and told to finish them. I’m not pointing fingers here, but grandma? Set them on the veg-loving path with oven-roasted vegetables. Infinitely tastier, due to the caramelisation process that brings natural sweetness to the forefront, tender of texture, and damn good-looking, they will be gobbling them up and asking for more. What’s more, by roasting foods that have previously seen boiled; broccoli, cauliflower, green beans, the nutrient level is not lost. This means roasted vegetables are actually better for you than the basic, boiled alternative.
Serving suggestions
Here’s an interesting farming fact for you: Sprouts are actually a winter vegetable and carrots are normally harvested in the summer. So, if it weren’t for modern farming it is unlikely that these two classic vegetables would ever meet at the table! Thankfully, they do! And regularly compliment a classic Sunday roast chicken with rosemary and thyme, or a leg of lamb with mint sauce. But that’s not all. This easy side dish acts as an extra veg serving with a casserole or stew, particularly this slow cooker Italian beef stew, where the tangy parmesan ties together the Mediterranean flavours. It’s not only meat that these cheesy oven-roasted vegetables can support, try with eggplant parmesan or mushroom wellington for an all-out vegetarian meal.
Storage and leftovers
There are so many second chances for leftover oven roasted vegetables! Keep the roasted Brussels sprouts and carrots covered and refrigerated for up to 3-4 days.
Then transform them and any potatoes into a thick, cheesy vegetable soup; a classic Cockney post-Christmas bubble and squeak; or mash up to make a low-carb shepherd’s pie topping.
Other recipes to try
Honey Garlic Roasted Parsnips Cripsy Brussel Sprouts with Honey and Bacon Garlic Butter Sautéed Cauliflower with Breadcrumbs Fresh Green Bean Casserole (VIDEO)
