Thursday, 22 November 2012

Making the Roast of It!

Verdure Miste al Forno con Miele & Zenzero
Honey & Ginger Roasted Mixed Vegetables

Of course, most of you might consider this a side dish- but no, this was indeed my supper this cold and dismal evening in foggy Frankfurt. Briefly steamed with shredded ginger, then roasted with a little sesame oil, seasoned with herb and spice-infused salt and finally glazed with honey, this mix of vegetables was delicious and fine all on its own.

I like pre-cooking vegetables by way of steam- it is very fast, brings out the natural flavors, guarantees that they stay nice and juicy and it is so clean and easy as well... what's not to love?
Steaming the vegetables with ginger gave them a great flavor, as well as helping to make the ginger soft and moist enough that it didn't just dry out and burn in the oven- it made a perfect addition to the pumpkin and parsnips- seasonal and simply good!

The vegetables I decided to use were red & yellow peppers, pumpkin, green beans, parsnips and shallots- but of course you can use any seasonal vegetables you prefer. I steamed them for  5 minutes and then drizzled them lightly with sesame oil. I ground together a little sea salt, with pepper, chili, a little salt, rosemary, thyme, lime zest and a little oregano, then used this seasoned salt to flavor the vegetables. I popped them into the oven at 350°F for 10-15 minutes, then took them out, drizzled them with honey, sprinkled them with sesame seeds and popped them back in for a further 3-4 minutes under the broiler, until they were golden brown and ready to go! So cool! So easy! And so delicious!

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