Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours.Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.Let stand 2 minutes and then stir in parsley and almonds. Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high. Take out the carrots and parsnips and put to one side. Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes. Drain in a colander and allow to steam dry.Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil.Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Peel the vegetables, halving any larger ones lengthways.If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200☌/400☏/gas 6.It was, for me, love at first bite and never forgot about it! Only I was not able to make it sooner because I seem to always miss fresh beets when they are in season.
This recipe of roasted vegetable trio is not entirely my own, I got the inspiration from a friend couple, Lionel and Sara, who brought it last year at a Christmas get-together. Of course, aside from working out, food also plays a big role if we want to achieve this, and between food and workout, food is what I am better at. So when I came back, Armin and I agreed that we have to do something to get back into shape, yes him too! We are contemplating on me joining his fitness studio so we could workout together, I am not really into workouts and exercises but I know I should so I would most probably do it and maybe the workout buddy system would work for Armin and me (crossing my fingers).
BUT never on Christmas! I've missed all the Philippine Christmas food like bibingka, puto bumbong, sapin-sapin and fruit salad, leche flan.(I think I need to stop now or the purpose of this post will be lost). OK! maybe a bit too much drama there, we were home several times over the past years. But more so in my case, because it was the first time in almost 5 years that I was home for Christmas and New year and I've been craving for so many things being away from home. I guess this is a problem for many at this time of the year when all the fun and excitement of the holidays have subsided and the feeling of guilt (from stuffing your face with all those yummy holiday desserts and treats!) rises. I don't mind it so much, but it is frustrating when nothing from my closet fits anymore. I've been meaning to make this dish of roasted beets, carrots and parsnips for the longest time and now seems to be a good time for it! Not only because they are all freshly available in the market, but because of a rather more personal reason.Īfter my 5-week-long vacation in the Philippines over the Holiday season, I've gained (a lot of) weight (*sigh*). Healthy and yummy way to help you shed the holiday fat. Try this roasted vegetable trio of beets, carrots and parsnips for a perfect side dish or it could also be a meal on its own.
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