I do not often get sick, but when I do, I do it properly. Each year from 2001 to 2009 we went away over the June 16 long weekend. Each year as we got in the car I needed a box of tissues and ended up trying to scramble to get something to take the sore throat away. In 2009 I got bronchitis and the antibiotics and cortisone must have had a long term effect and I had not been sick for 2 years, until July when we went away! I had a sore throat which went away and I went to gym, and came back with a faucet where my nose used to be. When I feel like this, my taste buds do not co-operate and I crave easy, simple, hearty food. These roast vegetables fit the bill. They are full of goodness and vitamins and the only thing required to make them perfect is a little bit of patience.
© roast vegetables
ROAST VEGETABLES
ingredients:
1 butternut, peeled and chopped and seeds removed
1 potato, chopped
1 sweet potato, chopped
1 onion, peeled and quartered
1 garlic bulb, halved
2 tablespoons sweet basil olive oil and tomato balsamic reduction splash
olive oil for drizzling
2 sprigs rosemary
3 baby gem squash, halved
10 whole mushrooms
salt and freshly ground black pepper for seasoning
15g butter
method:
preheat the oven to 180° Celsius
place the butternut, potato, sweet potato, onion and garlic into a roasting pan
pour over the splash and mix in
drizzle with the olive oil
add the rosemary and cook for 30 minutes
take out of the oven, remove the rosemary and add the gems and mushrooms
break the butter up and dot around the pan
drizzle with some more olive oil
cook for a further 30 minutes
cook’s notes: remember to cut your veggies into even sizes
Tandy
