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24 October 2014

Colorful autumn roasted veggies

Rainy autumn, sleepy mood and pure laziness?... Give me "Five" :) Cause you're not alone.

Another autumn day inspired me to color my life on my own. And why not?! This is a wonderful season when we can enjoy plenty of local vegetables. Pepper, carrot, zucchini, celery, beet, Brussels sprouts, red onion... And that is just a part of the list. Why should we roast them? Because it doesn't take a lot of time from you. The roasting process brings a little bit of natural sweetness into the veggies and makes their flours more intensive. So don't even hesitate because the sweet-sour taste of roasted warm autumn veggies will cheer you up for sure. And the final scene when you take them out of the oven... Full of pleasant scents and so colorful.. Mmmmm... Have no more words. Let's act, my dear!

Ingredients:

1 beet
1 little zucchini
1 red pepper
8 Brussels sprouts
1 red onion
1 carrot
1 celery rib 
4 tbsp olive oil or any other you prefer
2 tbsp lemon juice
1 tsp honey
salt, pepper
1 tsp dried herbs (or a couple of fresh basil, parsley, oregano leaves)
1 tsp soy sauce
1/2 tsp white wine vinegar

Tip:
The good thing about roasted vegetables is that you can cook this dish every season and use veggies you like the most. The one thing is that vegetables should be cut into pieces of the same size. And remember: the smaller the size - the quicker they are ready.

Preheat the oven to 200° C. Wash the vegetables, peel them if its necessary. Cut into the pieces of approximately similar size. Put them into a baking pan (I have a non-stick, otherwise sprinkle the form with oil) and drizzle with 2 tbsp of the oil you've chosen. It can be sesame oil, peanut oil... Switch your fantasy on ;) Don't make a lot of layers, we don't need crowding here.

Now add a little bit of salt and pepper. Not too much!!! 

The oven is ready. Put your baking pan into the oven for 15-20 minutes. My baking pan was pretty, and yours? Let me know in the comments below :)


Watch the veggies meanwhile. They may get brown edges.
- If they're becoming brown too fast, the temperature is too high for them. Take them out.
- If after 20 minutes they still look raw leave them for another 5 minutes.
- If some of the edges are golden, the veggies look a bit softer than raw they are ready.



Prepare a sauce to open all of the tastes. Mix 2 tbsp of olive oil, lemon juice, honey, salt, pepper, dried herbs (or fresh), soy sauce, white wine vinegar. Pour the sauce over the warm vegetables so that they soak a little of it and open the pureness of their tastes.


A perfect healthy side dish, a great snack or whatever you like is ready.
Enjoy and let me know how did you color your day:)