Root vegetables and brussels love the cooler weather! Make the most of their abundance and seasonality in Winter by bulk roasting sweet potato, garlic, and carrots alongside crispy layers of brussels.
I love baking vegetables. Throwing veg in the oven allows you to (almost) set and forget .
Root veg can also get VERY interesting. If you look in the right places, you find carrots, beetroot and radishes that challenge the idea that veg has to be plain old orange and red.
Experiment with root vegetables you've never tried before LIKE:
Jerusalem Artichokes (my favourite), french shallots, fennel, heirloom carrots, swede, parsnip, golden beetroot and radishes.
batchable --serves two-three. 45 mins prep + cook time
You will need: chopping board, knife, baking paper laid oven tray, mixing bowl.
Your choice of mixed root vegetables (3-4), skin left on and chopped into bit size chunks
4 cloves of garlic
12 brussel sprouts, stem removed & roughly chopped
1.5 Tbsn Olive Oil
2 sprigs fresh thyme, leaves picked
Salt + pepper
Kimichi, store bought or homemade
Pre-cooked Meat (chicken, beef or lamb)
2 eggs, poached or fried*
1 sprig fresh parsley or coriander
1. Preheat oven to 200c.
2. Fill an oven tray with your favourite root vegetables and cloves of garlic. Rub 2/3 of the oil over vegetables and season with thyme, salt and pepper. Bake in the oven for 20-30 mins or until golden and crisp.
3. With 10 minutes to go line a second tray and lay brussel sprouts lightly remaining olive oil and a little salt and pepper.
4. Once vegetables are cooked, throw them into a bowl and mix in kimichi and your choice of meat.
5. As a breakfast alternative, add a lightly fried egg in butter, yolk still runny.
6. Garnishing with fresh parsley or coriander.
*Limited appliances in the office may call for a poached microwave egg (lid on).