Roast Vegetables
By Chef Silvia Leo
For 4 Portions
60 Mins
Allergens: None
Utensils & Essentials
Baking trays or roasting tins, parchment paper.
Ingredients:
For the potatoes:
- 1kg par-boiled potatoes
- 100g duck fat
- 1 sprig thyme
- salt, to taste (not included)
For the carrots & asparagus:
- 6 carrots
- 30g Hilltop honey
- 15g thyme
- 1 bunch asparagus
How to make
Roast Potatoes
Preheat oven to 180°C/gas 4 and heat 1/2 of the duck fat in a large roasting tin.
Remove the potatoes from their packaging. They've already been parboiled, and so are ready to roast.
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. Add a sprig of the thyme for flavour.
Roast until golden – this should take around 45 minutes, depending on size.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
How to make
Honey-Roasted Carrots
Preheat oven to 180°C/gas 4, then slice the carrots in half lengthways, and then each side in half again.
Honey-Roasted Carrots
Boil in a pan of boiling salted water for 5 minutes. Drain.
Heat 1/2 of the duck fat in a large roasting tin in the preheated oven.
When sizzling hot, add honey and carrots, spoon over the fat to evenly coat, spread them out in the tray
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Roast until golden for 30 - 40minutes, depending on size.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Season with salt and freshly ground black pepper to serve. These carrots also go very well with fresh thyme leaves.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
How to make
Roasted Asparagus
Preheat oven to 180°C/gas 4.
Honey-Roasted Carrots
Place the asparagus into a mixing bowl and drizzle with 3 tbsp olive oil. Toss to coat the spears and season with the thyme, salt and pepper.
Arrange the asparagus on the baking sheet in a single layer and bake in the pre-heated oven until tender – around 12 - 15 minutes.
TIP: Season with fresh lemon juice just before serving to enhance the natural flavours.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
