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Herby Caramelized Roast Vegetables

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“This is a delicious simple side dish to accompany meat dishes, to have as a side at your roast dinner table or even to have with basic meat and potatos! It's easy and quick to make and doesn't cost the earth! Plus you're getting most of your five-a-day!!! The idea came after my Mother in Law and wife both used to make caramalised vegetables in the frying pan at dinner time on Sundays, I adapted the recipe a bit and cam eup with this little smasher - have a try and please do let me know what you think!!!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour half of the olive oil into a largish roasting tin or dish.
  2. Peel and slice the carrots lengthways to produce twice as much as you had to begin with, do the same with the mushrooms. Chop the onion into large pieces. Slice the courgette and cut the peppers into large slices. The green beans should be long to begin with and cut in half or left whole while the baby corn should be cut into threes or again, left whole if you prefer. Garlic cloves go in whole and peeled.
  3. Add all of the vegtables, including the beans and to the roasting tin and pour the remaining oil over the top, shake the dish to cover all the vegetables.
  4. Sprinkle the vinegar, both lots of sugar and the rosemary and chives over the top of the vegetables and shake again to disperse evenly.
  5. Pop into the over for about 20 minutes on a medium heat but BE WARNED, the veggies CAN cook quickly and then the sugar begins to burn so check every 5 minutes or so and quick a quick shake of the tin each time.
  6. Pop into a serving dish and dive in!

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