European
European - British - Meat Dishes
Roasted Peri-Peri Veg
Chef's Menu Description
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 400 g sweet potato, (peeled and cut into chunky batons)
- • 400 g carrots, (peeled and cut into chunky batons)
- • 2 mixed peppers, (seeds removed and thickly sliced)
- • 1 red onion, (peeled and thickly sliced)
- • 1 tsp smoked paprika
- • 1 tsp garlic granules
- • 1 tsp onion granules
- • 1 tsp dried oregano
- • 1/2 tsp ground cumin
- • 1/4 tsp coarsely ground black pepper
- • 1/4 tsp cayenne pepper
- • a good pinch of salt
- • 1 lemon, (juiced)
- • 2 tbsp honey
- • 1 tbsp cider vinegar
- • low-calorie cooking spray
Preparation Steps
1
Phase 1
Preheat the oven to 160°C.
2
Phase 2
In a large bowl, mix together the herbs, spices, honey, lemon juice and vinegar.
3
Phase 3
Add the vegetables and toss around until well coated.
4
Phase 4
Spray the roasting tin with low-calorie cooking spray, then add the vegetables. Spritz the top with a little more low-calorie cooking spray, then cover with tin foil and cook in the oven for 30 minutes.
5
Phase 5
Remove the foil, increase the oven temperature to 200°C. Give the vegetables a toss around and return to the oven, uncovered for 15 minutes, or until soft and starting to caramelise.
6
Phase 6
Serve with your choice of accompaniment.