Today, we're eating our vegetables!
We all love roasted vegetables, don't we? They are the perfect sides to every roast dinners. But why do we mostly wait for Sundays to have them? Why not... have them for midweek lunch? I did this today and it was so good.
Vegetables need not to be boring... dress them in a little olive oil and honey with sprinkles of fresh herbs, pop in the oven and you have yourself a tasty lunch. They are so yummy eaten hot or cold, on their own or, with sprinkles of Feta or Parmesan shavings. You can also add some greens, couscous or pasta to the mix. The possibilities are endless.
You can use up all your leftovers Sunday vegetables so they don't go to waste. And, i don't need to tell you the benefits of eating vegetables. According to my 3.5 year old child, they help you become big and strong and gives you super powers to see in the dark.
Sounds great, huh?
Honey Glazed Roasted Vegetables
If you're making this for midweek lunch, you can prepare the day/night before. Otherwise cook as sides for roast dinners.
This recipe is enough for 2 servings as lunch.
Use the photo above as a guide for slicing your vegetables.
1 Aubergine [large] | 3 Parsnips [small ones] | 1 Red Bell Pepper | 1 Yellow Bell Pepper | 1 Medium Red Onion | 3 Carrot Sticks | 1 Bulb Garlic | Fresh Sage Leaves | Fresh Thyme | 1 tbsp Honey | 2 tbsp Olive Oil | Salt & Pepper
Preheat the oven to 180c [fan assisted].
Wash and prepare the vegetables by slicing them to similar sizes. See photo above for guide.
Place all the vegetables in a roasting pan including the sage and thyme. Drizzle the olive oil and honey, sprinkle some salt & pepper. Use your hand to gently mix everything.
Put in the middle of the oven and leave to cook for 35-40 minutes or until the vegetables have cooked thru and golden brown and with a little crisp on the sides.
After cooking, take it out of the oven and place in a serving dish. Best eaten hot or cold.
Aubergine is one of my most favourite vegetables! I love them grilled, roasted, added in soups, curries, stews... you name it! I have Aubergine in my diet at least once a week. :)