Are you ready to transform humble root vegetables into a mouthwatering masterpiece that will have your family and friends begging for seconds? This Neilson Mixed Swede and Carrot Roasted recipe is not just a side dish; it's a journey through traditional British cuisine that promises to elevate your dining experience with minimal effort and maximum flavor. Prepare to unlock the secret to perfectly caramelized, golden-brown vegetables that will make even the most vegetable-averse eater come back for more!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 2 swedes, peeled and cubed
- 2 carrots, peeled and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 200°C (400°F), ensuring the rack is positioned in the middle of the oven for even roasting.
- Wash and prepare the vegetables: Peel the swedes and cut into uniform 2-cm cubes to ensure even cooking. Peel the carrots and slice them diagonally into approximately 1-cm thick pieces.
- Place the cubed swedes and sliced carrots in a large mixing bowl. Drizzle the olive oil over the vegetables and season generously with salt and freshly ground black pepper.
- Toss the vegetables thoroughly to ensure they are evenly coated with oil and seasoning, using a large spoon or your hands to mix well.
- Transfer the seasoned vegetables to a large roasting tray, spreading them out in a single layer to prevent overcrowding and ensure crisp edges.
- Place the roasting tray in the preheated oven and roast for 35-40 minutes, stirring once halfway through cooking to promote even caramelization.
- Check the vegetables for doneness by piercing with a fork - they should be tender and have golden-brown edges.
- Remove from the oven and let rest for 2-3 minutes. Sprinkle fresh thyme leaves over the roasted vegetables before serving.
- Serve hot as a delicious side dish, complementing roast meats or as part of a traditional British Sunday roast.
Tips
- Cut vegetables into uniform sizes to ensure even cooking and consistent caramelization.
- Don't overcrowd the roasting tray - give your vegetables space to breathe and crisp up.
- Use a high-quality olive oil for better flavor and more even browning.
- Experiment with additional herbs like rosemary or sage for extra depth of flavor.
- For extra crispiness, pat your vegetables dry before seasoning to remove excess moisture.
- Use a heavy-bottomed roasting tray to help distribute heat more evenly.
- If you prefer a more intense flavor, try adding a splash of balsamic vinegar before roasting.
- Let the vegetables rest for a few minutes after roasting to allow the flavors to settle and develop.
Nutrition Facts
Calories: 105kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
