Roasted vegetables

Roasting vegetables is a great way to make a simple side dish. Even if you have never roasted before you will find this recipe easy and the results very satisfying. Roasting not just brings out the flavours of the vegetables, making them sweet and oh so tender it is also a great way to try new vegetables, specially the seasonal root ones. For a vegan version of the recipe use “cheeseless” pesto or better, make your own by mixing basil, olive oil, and pine nuts in a blender.

1 medium parsnip, peeled and cubed
1 medium turnip, peeled and cubed
1 small celeriac (celery root), peeled and cubed
6-7 Brussels sprouts cut in half
8 oz Cremini or button mushrooms, halved
3-4 small potatoes, peeled and cubed
10-12 baby carrots
1 ½ cup cherry tomatoes
cooking spray or 1 tablespoon olive oil, divided
5 tablespoon pesto

deep baking sheet
big mixing bowl
aluminum foil

• Preheat oven to 350C
• In a mixing bowl, combine all the vegetables and mix in the pesto. Stir the vegetable thoroughly.
• Spray (oil) the baking sheet, lay the vegetables, and cover with aluminum foil. Cook in the oven for 20-30 minutes or until vegetables are tender

For a fancier version, make individual “pockets” out of aluminum foil and fill them with vegetables. This way the dish is easier to serve and looks a bit fancier on the plates.

Recipe: Anya Sokolovskaya
Photography: Eric Gloutnay