ROASTED VEG­ETA­BLES WITH PROSCI­UTTO CRISPS AND FRESH FIGS

Shape (Singapore) - - Eat Right -

SERVES: 6

START TO FIN­ISH: 45 MIN­UTES

> 1kg veg­eta­bles, such as car­rots, radishes, sweet pota­toes, shal­lots, and gar­lic, cut into 4cm chunks (8 cups)

> 2 tbsp ex­tra-vir­gin olive oil

> 60g prosci­utto, torn into small pieces

> 6 sprigs thyme, plus leaves for gar­nish

> Salt and black pep­per

> 6 fresh figs, halved

1. Put a half-sheet pan on the floor of the oven. Pre­heat oven to 220 deg C.

2. In a large bowl, toss the veg­eta­bles with the oil, prosci­utto, thyme, and a pinch each of salt and pep­per un­til coated. Care­fully trans­fer the hot pan to a wire rack, then spread the veg­eta­bles in a sin­gle layer.

3. Roast on the floor of the oven, stir­ring once, un­til browned and ten­der, about 35 min­utes. Put in a dish and top with figs and thyme leaves.

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