Roasted Roots Jamie Oliver Recipes

ROASTED ROOT VEGETABLE & SQUASH STEW WITH HERBY COUSCOUS

Steps:

• Preheat the oven to 200ºC/gas 6.
• Deseed the squash and roughly chop along with the sweet potato. Peel and chop the carrots, then trim and chop the celeriac.
• Put the chopped vegetables on a roasting tray, then toss in 2 tablespoons of oil, the red wine vinegar, thyme and a pinch of sea salt and black pepper.
• Roast for 40 minutes, or until the vegetables are just cooked.
• Heat 2 tablespoons of oil in a large saucepan over a medium heat. Peel and finely slice the onion, pick and chop the rosemary leaves, then add to the pan along with the bay leaf and flour.
• Stir well, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the onion is soft.
• Stir in the tomato purée and cook for another 2 minutes.
• Pour in the tinned tomatoes and 400ml of the stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
• Take the roasted veg out of the oven, stir them into the sauce, and simmer for another 10 minutes.
• To prepare the couscous, tip the grains into a small heatproof bowl with a pinch of salt and pepper. Add the remaining hot stock, cover and leave for 5 minutes.
• Once cooked, pick, roughly chop and stir in the parsley leaves, add a squeeze of lemon juice, then fluff up with a fork.
• Season the stew to taste and serve with the herby couscous.

ROASTED ROOTS & HALLOUMI TRAYBAKE WITH COURGETTE TANGLES

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
• Spread the veg out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Roast for 20 minutes, or until the vegetables are tender and coloured.
• Cut the halloumi into 2cm pieces and scatter over the veg. Switch the oven to grill, increase the temperature and grill for 5 to 10 minutes, or until the cheese is soft and golden.
• Spiralise the courgette (or other chosen vegetables), then core and finely slice the apple. Combine the apple with the roasted veggies, then stir through the courgetti and spinach.
• Mix the pesto with 2 tablespoons of oil and drizzle over to serve.

ROASTED ROOTS - JAMIE OLIVER

Steps:

• Toss everything together until well-coated. Roast in a preheated 425F (220C) oven for 25-30 minutes or until tender.
• You can use almost any combination of herbs and carrots or beets; use your imagination. Mix and match - try orange carrots with sage and white wine vinegar, purple carrots with thyme and orange juice, golden beets with marjoram and red wine vinegar, and purple beets with rosemary and balsamic vinegar, all in the same roasting pan.

JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS

Steps:

• Heat oven to 400°.
• Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks.
• Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil.
• Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
• Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
• Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
• Add the olive oil, garlic, and rosemary leaves.
• Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours.
• Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other
• Cook for approximately 40 minutes or until the vegetables become browned and crispy.

ROASTED ROOTS

Steps:

• Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter.
• Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper.
• Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more.

FOIL-ROASTED SMOKED BEETS - JAMIE OLIVER

Steps:

• Tear a large square of heavy duty aluminum foil. Place half the beet leaves on the foil. Pile beets and rosemary on the leaves, then cover with the remaining leaves. Wrap foil tightly around beets. Prick package all over with the tip of a small knife.
• Bury the package in hot coals on your grill (or place in a 500 degree oven) for 40 minutes or until tender. Test by poking with the tip of knife; if it slides into the center and then out again without sticking, they're done.
• Discard rosemary and beet leaves. Peel away any very burned areas on the beetroots. Cut into bite sized chunks. Roll parsley and tarragon together and shred into chiffonade. Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley. Serve with medium-rare steaks.