Roasted vegetables are wonderful to serve for large groups or for a family. They are very easy to prepare, all you need to do is wash them, pat dry them, coat with olive oil, place on a tray and into the oven. Check on them every once in a while whilst they are cooking to ensure they brown evenly. For most of us this method of cooking is very handy and the results are always great. Once ready to serve, add some goats cheese on top or on the side to compliment the dish.
2 bunches Baby Carrots (washed & stems removed)
400 grams Parsnips (peeled & cut into quarters)
200 grams Butter Beans (washed, topped & tailed)
Extra Virgin Olive oil
salt & freshly ground black pepper
100 grams Goats Cheese
100 ml Extra Virgin Olive Oil
1/2 teaspoon Dijon Mustard
1/4 teaspoon Cumin (ground)
Preparation Time: 20 minutes (approximately)
Cooking Time: 20-30 minutes (approximately)
Serves: 4-6 (as an accompaniment)
Preheat the oven at 180º C for at least 15 minutes. Line 2 baking trays with baking paper and place aside.
Wash, clean and prepare all the vegetables place the butter beans aside. Pat dry and place the carrots and parsnips on the baking trays. Drizzle with oil, add salt and pepper and place in the oven. Half way through the cooking check that they are roasting evenly. At this stage you may need to drizzle a little more oil to coat the vegetables a little more. Place the beans on one of the trays five minutes before the vegetables are finished cooking. Remove from the oven.
To prepare the dressing place all the ingredients in jug and mix well, smoothing out any lumps from the mustard.
To serve place the vegetables on a platter, scatter small pieces of goats cheese on top of the vegetables and drizzle the dressing gently over the whole dish.
The goats cheese can be served separately in a small dish.
Another alternative for the dressing is honey, mustard, seasoning and olive oil.