Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme
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| Serves | 1+ |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 10 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Lunch, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
A delectable roasted veggie recipe that takes its name from the colours that reminded me of tartan, and specially created for a Burns Night Supper, although these tasty "Tartan Veggies" can be served at any time of the year, and also make a lovely veggie meal for a light lunch too. This is a "build your own" recipe, the amount of vegetables required is dependant on how many people who you are serving and you may need to adjust the cooking time accordingly.
Ingredients
- Rapeseed oil (About 3 tablespoons per 6 servings)
- Parsnips, trimmed and peeled and cut into small pieces (2 per person)
- Carrots, trimmed and peeled and cut in small cubes (2 per person)
- Potatoes, peeled and cut into small cubes (1 medium to large one per person)
- Cooked beetroot in juice not vinegar, cut into small cubes (1/2 per person)
- Honey (1 to 2 teaspoons per person, so 2 to 3 tablespoons per 6 people)
- Fresh thyme (to taste)
- Smoked sea salt (to taste)
- Freshly ground black pepper (to taste)
Note
A delectable roasted veggie recipe that takes its name from the colours that reminded me of tartan, and specially created for a Burns Night Supper, although these tasty "Tartan Veggies" can be served at any time of the year, and also make a lovely veggie meal for a light lunch too. This is a "build your own" recipe, the amount of vegetables required is dependant on how many people who you are serving and you may need to adjust the cooking time accordingly.
Directions
| Step 1 | Pre-heat oven to 200C/180C Fan.400F/Gas 6. |
| Step 2 | Pour the rapeseed oil into a large roasting tin that will take all of the vegetables in one layer. |
| Step 3 | Put the prepared vegetables into the roasting tin and turn them over in the oil with a spoon making sure they are all coated with the oil. |
| Step 4 | Add the honey, smoked sea salt, pepper and thyme and gently mix through once again. |
| Step 5 | Roast the vegetables on the top shelf in the pre-heated oven for 45 to 50 minutes, or until they are all cooked and just charred and browned around the edges. Whilst they are cooking, baste them in the honey oil regularly. |
| Step 6 | Serve them immediately with an extra sprinkling of salt if needed and some thyme leaves as a garnish. |
| Step 7 | This recipe's success depends on all the vegetables being cut to a similar size so they cook at the same time. |
