IN SEASON Benefits of roasting your veggies...
❤ Roasting vegetables ensures that higher levels of nutrients are maintained in comparison to steaming or boiling where the vegetables’ goodness is lost in the cooking water.
❤ Roasting veggies in minimal amounts of a good-quality oil, like rapeseed, will ensure their calorie count remains low.
This cooking method really is eff ortless – simply cut them into even-sized pieces, spread out on a large roasting tin and roast until golden, caramelised and cooked through.
❤ Roasting will increase the fl avour and draws out the natural sweetness of the veggies. Roasting often adds an aromatic smokiness too.
❤ Even more fl avour can be added to roasted veg with a generous pinch of salt and pepper, as well as your choice of herbs and spices. Anything from curry powder to smoked paprika, all the way through to dried herbs and cumin seeds can be used to enhance the fl avour.
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ROASTED CAULIFLOWER & BROCCOLI WITH LEMON & GARLIC
Serves 4
1 large head of caulifl ower, broken into small fl orets
1 head of broccoli, broken into small fl orets
3 tbsp olive oil 4 garlic cloves, sliced thinly 2 lemons, sliced thinly Salt and pepper, to season
1 Preheat your oven to 220C/gas 7.
2 Mix all of the ingredients in a large bowl until coated in the oil.
3 Tip out onto a baking tray – you may need two.
4 Roast in the oven for 25–30 mins, tossing the vegetables halfway through cooking time.
5 Remove from the oven once they are brown and tender. Serve immediately.
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