In My Kitchen – Tray Roasties
A Tray of Roasties: Five ways for Spring
When I don’t feel like I have time to cook – like this week when Little Miss 10mo’s separation anxiety went through the roof and I had to bring back the Moby wrap to get through the day – my go to meal always revolves around a tray of roast veges. They’re a special fave in our house because we are doing baby led weaning, so it means I don’t have to make multiple meals.
In the spring and summer, aubergine and capsicum are at the top of the list after many months of winter. My other favourite veges are:
Red onion, kumara, the last pumpkins of the season, baby potatoes, courgette, cauliflower broccoli, asparagus, cherry tomatoes when the prices aren’t extortionate… etc etc
Here’s what I do:
Preheat oven to 200 degrees fan bake – Maybe turn off the fan if things start getting too brown.
Cut the veg into small 2cm cubes and pile them on the tray. Keep cutting until it looks like you have enough, and then add more. Believe me, you’ll want to.
Use a nice shallow tray so the air can circulate and help them brown. I also like to use baking paper so they don’t stick and there is less washing. 😉
Douse them in oil and seasonings(more on this later) and bung in the oven for 30-60mins. Literally. Bung them in and DO NOT TOUCH THEM or turn them. Forget about them while you bath the kids / fold the washing / sing ‘Let it Go’ for the 753 millionth time / have a wine. Whatever you do, just don’t fuss over the veges or they’ll stick and fall apart.
Serve in one of the following five excellent ways – and save the rest for tomorrow’s lunch. 😉
Mediterranean Roast Vege Salad:
Aubergine, potatoes, kumara, capsicum, cherry toms. Courgette and red onion optional.
Season with balsamic, olive oil, lemon zest, oregano and s+p – chilli flakes optional. Serve with baby spinach, rocket or other salad greens, drizzling over the juices. Also great with couscous or quinoa added.
Meaty option: Pop some seasoned chicken drums/thighs or pork sausages in to roast in the same tray too. May take closer to 45+ mins with meat added.
Chorizo and Chickpea Roasty Tray:
Potato, kumara, pumpkin, onion, capsicum, cherry toms. Cauliflower and broccoli optional
Season with paprika, cumin, coriander, garlic and olive oil.
Slice or break up 1 or 2 good quality chorizo sausages and scatter over.
Toss through some chickpeas while still hot. Serve with salad / rice / couscous
Meatier option: Chicken drums/thighs
Greekish Fish Roasty Tray
Potato, kumara, cherry toms, capsicum. Aubergine and courgette optional.
Season with black olives, oregano, lots of lemon juice and zest, garlic and olive oil.
Lay some tarakihi, gurnard or other fish fillets on top. (Frozen, crumbed is great too!)
Serve with salad, more lemon and parsley.
Japanese Inspired Roasty Salad with Soba Noodles.
Kumara, pumpkin, broccoli and carrot.
Seasoned with sesame oil, lemon/lime juice a touch of miso or soy and some wasabi if you’re feeling cheeky.
In the last 10 mins, boil some soba noodles and either stir fry some prawns or add some salmon on top of the tray.
Toss all together with some baby spinach. Add a bit more lime and sesame oil and a scattering of sesame seeds.
Roasty tray tacos
Pumpkin, cauliflower, kumara, broccoli, capsicum and red onion.
Season with lemon/lime, cumin, coriander, paprika, cinnamon and olive oil.
Serve with soft tacos, avocado, cherry toms (or salsa if you’re fancy), lettuce, fresh coriander, a bit of cheese… whatever takes your fancy.
Meaty version: Fry a steak or two and slice thinly to add to the tacos.