Brisbane Local Food

Growing local


Baked Vegetables With A Difference

 Roasted VegLR  

Chop up vegetables of your choice for baking, like potato, sweet potato, pumpkin, onion, beetroot, carrot, arrowroot, aerial potato, and parsnip
4 cloves garlic, chopped finely
1 knob ginger, chopped finely
For each tray of vegetables you will need:
2 tbs honey
3 tbs oil
Arrange vegetables in trays according to their baking time (arrowroot, carrot and beetroot take the longest, then potato, onion, parsnip, pumpkin and aerial potato.  Sweet potatoes take about half the time of ordinary potatoes).
All this depends of course on how small you chop each vegetable.
Sprinkle the garlic and ginger evenly over the vegetables.
Drizzle honey and oil over each tray.
Bake, spooning some of the mixture back over the vegetables every 15 minutes or so, and turn over at least twice during cooking time.
Add more oil if necessary and more honey if a sweeter meal is desired.

Serve with salad and marinated baked tofu, or with your favourite roast meat and cooked greens.

From P.112 'You Can Have Your Permaculture and Eat It Too'
by Robin Clayfield

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I just love these all-in-one-pan dishes. This one is a bit different with the addition of ginger and honey.

Sounds divine! Usually I just put Olive oil spray on the veges and add some Fetta cheese at the end. Another way is to add Parmesan cheese. Gotta try it!

Woo hoo - this recipe is just something else! We made it today with Parsnip, Turnip, Carrot, Potato, Sweet Potato and Onion. Once it's cooked, you don't get the individual tastes but the overall taste is sensational!

I added some Turmeric to the spice mix - since I've just harvested some. I can tell you that the slightly overcooked bits in the bottom of the pan - rather like spicy toffee - are to die for.

I made it last night also - carrot, swt potato, onion, garlic, ginger, eggplant, pea pods, olive oil, honey. Not bad. I don't think my taste buds work as well as yours Elaine :( Having the leftovers for breakfast and it's actually very nice cold.

It would be! Curry is super-nice cold or reheated for breakfast. Lots of foods develop wonderful flavours when left for a day or three :-)


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