cooking roast vegetables ?

Question

im just about to go and get veg for the sunday roast ( chicken ), anybody give me a clue, and i want to roast them in the oven, how small do i cut them, and how long for, remember im a man so tell me everything slow. lol

Answer 1

As you know there are many different types of vegetables all belonging to certain groups & all of which have different cooking times eg...
(1) Leafy Green
(2) Crucifer Family
(3) Gourd Family
(4) Root
(5) Edible Plant Stem
(6) Allium Family
(7) Legumes

I recommend mainly Root vegies & one crucifer to acompany your Sunday Roast because they are a hard type of veg which makes them perfect for roasting and they're cooking time shall be approximately the same as your whole chicken (depending on the chicken size)

OVEN TEMP : 200oc Fanforced Oven
COOK TIME : 1 1/2 to 2 hours checking/basting regularly

VEGETABLES : CARROTS(x4) - wash, peel & chop into
: 4cm x 4cm cubes, drizzle with olive oil
: salt & pepper.

: PARSNIPS(x2) - wash, peel & chop into
: 4cm x 4cm cubes, drizzle with olive oil
: salt & pepper.

: CHAT POTATOES (x12) - chop all in
: 1/2 - drizzle with olive oil & toss all
: together with cracked black pepper,
: salt, finely chopped chilli & fresh basil

: BROWN ONIONS (x2) - peel & chop
: into 4cm x 4cm cubes drizzle with olive
: oil, salt & pepper.

: BROCCOLI (x1 head) - wash & cut into
: bitesize florettes, quickly cook in boiling water
: for 1 1/2 - 2 mins & refresh under cold water
: Season with salt, pepper & butter.

METHOD

Put all marinaded & seasoned vegetables except the broccoli into roasting tray in an even layer, roast extra veg separate if needs be. Toss all the veg with little more olive oil and lay whole chicken evenly on top. Preheat oven to 200oc, allow to cook for up to 2 hours remembering to baste chicken & toss vegies around regularly to guarantee even cooking. After 2hours your whole meal is ready to serve icluding the broccoli which just needs to be seared quickly in a hot frying pan or wok.

hope this helps


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Answer 2

Cut everything the same size like Potatoes in half then half again.
Start with the hard root veg, then softer.
I cook them at 200f with a little oil drizzled over them and herbs. It takes about 25-35 mins on the top shelf. Just keep checking them

Answer 3

Don't cut them too small, as they will lose a lot of moisture during cooking. Carrotts, parsnips, sweet potatoes are good. If you have a steamer, put broccolli, mange tout in that, they keep their colours and flavours better.

In the ove, put the veg in with some olive oil, mixed herbs, and a little balsmic vinegar, then cook till crispy and soft in the middle.

enjoy

Answer 4

cut everything the same size you could boil or steam them first to part cook them (this saves time when roasting veggies) them put on a baking tray drizzle with olive oil sprinkle some black pepper on and just let them roast, turn them about every 30 Min's.

Answer 5

Don't matter what size as long as they are all roughly the same size. Cover them in a little oil, honey and mustard and they will be the nuts!

Answer 6

yeah some good answers above, can you keep me some dinner it sounds good