HOW TO COOK VEG­GIES

The Star Early Edition - - LIFE -

ROASTED VEG­ETABLE TRIO

THIS out-of-the-or­di­nary trio of com­mon in­gre­di­ents is made supremely tasty by an easy sprin­kling of spices. It’s a sim­ple way to get more veg­eta­bles into your life. Serve hot, along­side ro­tis­serie chicken one night; topped with fried egg on an­other night; and at room tem­per­a­ture, as a snack with hum­mus.

IN­GRE­DI­ENTS

2 tbs ex­tra-vir­gin olive oil

½ tsp pa­prika (sweet)

½ tsp salt

¼ tsp ground cumin

¼ tsp gran­u­lated gar­lic (gar­lic pow­der) ⅛ tsp freshly ground black pep­per

4 cups cau­li­flower flo­rets (one 340g pack­age) cut fur­ther as needed into 2.5cm flo­rets

3 large car­rots, scrubbed well and cut on the di­ag­o­nal into 2.5cm-long pieces, thicker pieces halved length­wise

1 medium red bell pep­per, stemmed, seeded and cut into 5cm-by-2.5cm pieces

DI­REC­TIONS

Pre­heat the oven to 220°C. Line a rimmed bak­ing sheet with alu­minium foil if de­sired (for easy clean-up).

Whisk to­gether the oil, pa­prika, salt, cumin, gar­lic and pep­per in a mix­ing bowl.

Add the veg­eta­bles and toss to coat. Spread them out on the bak­ing sheet; roast (mid­dle rack) for about 20 min­utes, stir­ring once or twice, un­til they are ten­der and browned in spots, about 20 min­utes.

Roasted Veg­etable Trio. | STACY ZARIN GOLD­BERG The Wash­ing­ton Post

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