Winter Roast Vegetable Tray
This quick Winter Roast Vegetable Tray is a great addition to busy weeknight dinners. Rich in anti-oxidants and full of flavor. Pairs well with just about any Protein, especially Chicken, Salmon and Lamb.
Monday night dinner, Roast Salmon with Winter Roast vegetable Tray and Kale Salad with toasted Almonds and Parmesan
Organic Ingredients, serves 4 as a side
3 Japanese Sweet Potatoes, peeled and cut into 1/2 inch rounds then halved, or a mix of Japanese and Russet or Gold/Yukon Potatoes
6 Carrots, peeled and cut in half lengthways, and then in half again depending on size
1 Large Onion, peeled and cut into wedges, or 2 smaller Onions
2 Heads Broccoli or Broccolini, washed and cut into bite size pieces
1/2 Head Cauliflower, washed and cut into bite size pieces
Sage - 10 leaves, chopped small
3/4 Cup Extra Virgin Olive Oil
1 Tbsp. Good quality Salt, today I’m using Provencal Salt picked up at the Christmas market from French Epicure
1 Tbsp. Black Peppercorns, crushed in a pestle and mortar
Line a sheet pan with parchment paper. Add Potatoes, Carrots and Onions. Season with some of the Olive Oil and Salt. Roast in a 400f oven for 20 minutes. Remove from oven, and using a wooden spoon, mix Potatoes and Onion turning them over and around the tray. Nestle in Carrots, Broccoli and Cauliflower. Season with the remainder of the Salt and Olive Oil and Black Pepper. Return to oven for another 20 minutes. Remove from oven and mix again, turning the Veg over. Return to oven for a final 20 minutes.
Pairs well with Roast Salmon .
