I’ve been enjoying smoothies for breakfast regularly over the summer but now the shorter days are back I’m looking for something warmer that feels more substantial, and that’s where roast vegetables come in.
Really quick and easy to do and you can make as little or as much as you like so there’s some for another day or to use up for lunch.
(Added 16/11/2016) – Of course as the lovely Eileen points out on our Facebook page (do come and join us there!) you can use any vegetables you happen to have for this, carrots, swede, parsnip, beetroot, celery, celeriac. It’s nice to ring the changes and some times you just have to go with what the fridge and the larder can offer up. Experiment and enjoy!
A mix of vegetables, I used celery, peppers, squash, red onion, tomato, aubergine and courgette.
Olive Oil and seasoning to taste.
Chop your vegetables into chunks. Line a shallow tray with greaseproof paper and put the chopped vegetables on top. I like to use greaseproof as it stops the oil burning onto the tray.
Drizzle with olive oil and season to taste. You can add bacon or sausages to the same tray to cook – you may not need so much oil then.
Pop in the oven until cooked – about 15 to 20 mins.
Serve with bacon or sausages and add some eggs if you want a bit more.