The only roasted vegetable I ever remember eating as a child was a roast potato. Nowadays they appear in many guises on many menus – roasted Brussels sprouts seem particularly popular. I love the way you can mix so many vegetables together in one dish. You can keep it simple and just toss them in oil and pop them in the oven or you can add some herbs or, in this case, honey and mustard. Most Sundays I cook a roast of some sort and there is nothing better than surrounding the meat with a bunch of vegetables and potatoes and letting them all cook together. It is best if the vegetables are cut to approximately the same size and, depending on what you are roasting them with, to make them larger or smaller pieces (larger if roasting with a whole chicken, smaller if, as in this case when I cooked them with pork chops). Of course you could always roast the vegetables without any meat and they would make a perfect vegetarian dish.
Pre-heat oven to 350 degrees
4 pork chops
2 tbsp. olive oil
1 large clove of garlic – grated
3 oz. carrots – peeled and diced
3 oz. parsnips – peeled and diced
3 oz. beetroot – peeled and diced
3 oz. butternut squash – peeled and diced
3 oz. new potatoes – cut into pieces
Salt and freshly ground black pepper
Honey Mustard Sauce
1 tbsp. honey
1 tbsp. Dijon mustard
1 tbsp. olive oil
Put the pork chops in a large roasting pan.
Place garlic and vegetables in a large bowl, pour over the oil, season with salt and pepper
and toss well together.
Arrange the veg. around the pork and cook for around 35 minutes until chops are cooked and veg. are tender.
Spoon the honey mustard mixture over the vegetables reserving a little to put on each chop. Stir the veg. so they are evenly coated with the sauce before serving.
Great side for Thanksgiving or Christmas. I love the color of this dish – all nice and warm and wintery and so easy to make.
Pre-heat oven to 350 degrees.
1 tbsp. olive oil seasoned with sea salt and freshly ground black pepper
1 onion – chopped quite finely
12 oz. butternut squash – cut into 1″ cubes
2 handfuls of dried cranberries
1 tbsp. each of sage and thyme – finely chopped
Place onion, squash, cranberries and herbs in a large bowl. Pour over the seasoned oil and toss well before placing on a baking tray.
Cook in oven for 45 minutes.
This soup is a beautiful orange color and reminds me of the leaves as they turn and soup season begins. I teamed butternut squash with carrots and sweet potato and added some ginger and some coconut milk to make a delicious, smooth and filling soup.
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
8 oz. onion – chopped
2 large cloves of garlic – finely chopped
2 inch piece of ginger – peeled and finely grated
1 pound butternut squash – peeled and cut into bite-size chunks
12 oz. sweet potato – peeled and cut into bite-size chunks
8 oz. carrots – peeled and cut into bite-sized pieces
3 cups veg. broth/stock
1 x 13.66 fl.oz. (403 ml) can of lite coconut milk
Heat seasoned olive oil in a cast iron casserole dish.
When sizzling, add onion and cook for a few minutes before adding the garlic and ginger. Let onion soften and brown slightly
Add all veg. together with broth/stock.
Bring to boil, then simmer for 30 minutes.
Add coconut milk.
Process in food processor.
I had the most delicious pureed butternut squash the other evening. Being pureed was much better than just mashed. I added various spices, salt, pepper and 1 tbsp. olive oil to mine – lovely, subtle flavor.
Take 1/2 pound of butternut squash and cook in boiling water for 10 minutes.
Place in food processor and drizzle in 1 tbsp. extra virgin olive oil and 1/4 tsp. each of ground nutmeg, cinnamon and garlic salt.