Wednesday, 22 August 2012

Rosemary-Roasted Veg


I feel like I owe you an explanation, perhaps even an apology, for the recent radio silence. My last post was a whole 5 days ago! You see, Mr Ellwood and I spent last week camping with 7000 teenagers (thankfully only responsible for 7 of them) at the most amazing conference for youth groups. Knowing this was on the horizon, and knowing that blogging is not the easiest thing to do from a tent in a field, I wrote last week's posts in advance and scheduled them for specific times/ days. What I failed to predict, however, was just how unbelievably tired I would be when we returned from our 7 day adventure, and didn't think to schedule one for the beginning of this week!

As tired as I was by the end of it (think 'losing the ability to string together coherent sentences' kind of tired), it really was the most incredible week and so much fun- I can't wait for next year! One of the most wonderful moments actually took place upon our return though. After having a week of fun and laughter with our youth group we brought them home- now somewhat sleep deprived and with mounds of washing in tow. Feeling like we we might have gotten the better half of that deal, we were completely bowled over by the generosity and kindness of their parents who had taken it upon themselves to bless us with groceries, a homemade meal, ingredients for us to make another meal, chocolates, flowers, wine and a brand new casserole dish! We felt overwhelming blessed and honoured, and more than a little grateful.


After a week of premade, one pot, camping and teenager friendly food our eyes positively lit up at the sight of fresh veg and and the concept of being able to add fresh herbs! I'm pretty sure someone read last week's post about my love for lamb too, as I was most excited by the inclusion of some gorgeous lamb steaks in our wonderful care package. So what do you make with such a display of yummy ingredients?


Rosemary Roasted Veg (and Lamb Steaks)
Makes as much as you'd like.

Before I go any further, I need to point out that this isn't a recipe in the strictest sense- it's more of a suggestion. You can change the ingredients to suit what you have in the cupboard, and the quantities to suit your preference/ number of guests/ level of hunger.

Ingredients
Miniature new potatoes
Baby carrots
Red pepper
Green pepper
Red onion
Courgette
Cherry tomatoes
Fresh rosemary, finely chopped
Olive oil
Salt & Pepper, to season


Directions
1) Preheat oven to 200c/ 180c fan/ 400f/ Gas 6.


2) Cut everything into small chunks/ cubes. The new potatoes may only need cutting in half, but a couple may need to be quartered. Half the tomatoes. The carrots (if you can get the really small ones) should be fine left whole. Slice the courgettes no thicker than 1cm.


3) Part-boil the potatoes in salted water for about 7 minutes.

4) Toss all the veg together with the rosemary (about 2 sprigs per tray of veg you make) and olive oil (just enough to lightly coat everything. Season it all generously and toss again.

5) Place in a roasting tray (you may need two depending on how much you make, you only want a single layer in each tray) and then roast for 30 minutes, tossing halfway through.


6) For the last 5 minutes keep an eye on it, especially the onions, as although you want it to caramelise you don't want it to catch (burnt onion is just bitter and nasty).
Serve on the side of something else if you want, but I have been known to dig in just as it is!

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