Roast Vegetables
By Chef Ella Cockman
For 2 People
40 Mins
Allergens: None
Utensils & Essentials
Baking trays, olive oil or another vegetable oil, salt and pepper
Ingredients:
For the broccoli:
- tenderstem broccoli
- garlic cloves
- 2 tbsp oil (not included)
- salt, to taste (not included)
For the potatoes:
- par-boiled potaotes
- duck fat
- 2 sprigs rosemary
- salt, to taste (not included)
How to make
Roast Vegetables
Preheat oven to 200°C/180 fan and heat half of the duck fat in a large roasting tin.
Remove the potatoes from their packaging. They've already been par boiled, so are primed and ready for roasting. When the duck fat is sizzling hot, add the potatoes to the baking tray. Spoon the fat over to evenly coat them, then spread them out in the tray. The layer of fat and even spacing will allow them to crisp up nicely. Be very careful with the oil, as it may splash when you add the potatoes.
Roast until golden – this should take around 45 minutes, depending on their size. After 35 minutes cooking, add the rosemary. Adding it part the way through cooking will prevent burning.
20 minutes before the end of the potatoes' cooking time, line a baking tray with parchment paper and spread the broccoli evenly out over it.
Chop the garlic into thin slices, then scatter them over the broccoli. Drizzle a little oil over everything – 1 tsp will do.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Place the tray in the oven and allow to roast. Between 10 and 12 minutes in the oven will create a nice, crunchy texture, but you can leave them in for a few minutes longer if you prefer your broccoli softer.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Remove everything from the oven when cooked and season to taste with salt.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
If you want to add a little more oomph to your broccoli, you roasted, you could lightly drizzle it with thick balsamic vinegar or balsamic glaze, or finish it off with a sprinkle of lemon zest, red pepper flakes or grated parmesan.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Serve and enjoy!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
