Ghee roasted vegetables are packed with oodles of nutty, buttery, starchy flavour with the nutrition intact, and made in less toil and time. It’s a perfect mid-week meal, and versatile, for you can serve it with pasta, or sour cream or crème fraîche, ground almonds, and lots of chopped coriander.
Ghee Roasted Vegetables | 30-Minute Vegetarian Meal
Ghee roasted vegetables are packed with oodles of nutty, buttery, starchy flavour with the nutrition intact, and made in less toil and time. It’s a perfect mid-week meal, and versatile, for you can serve it with pasta, or sour cream or crème fraîche, ground almonds, and lots of chopped coriander.
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Ingredients
Instructions
- 1Preheat the oven to 200ºC (400ºF).
- 2Wash and clean the potatoes with their jackets on (they taste better) and put them in a saucepan with water (enough to cover the potatoes with) and 1/2 teaspoon salt. Turn on the heat, bring to a boil and let it simmer for 10 minutes.
- 3Use this time to wash, clean and prepare the other vegetables: chop the garlic, quarter the onion, let the beans and baby corn stay intact.
- 4Line a big baking tray with parchment paper (for as easier clean up), or grease it with some ghee.
- 5In a big bowl, toss the vegetables (yes, include that now half-cooked potato) with ghee, salt and pepper.
- 6Place the pieces of vegetables on the tray, keeping some space between them, and place the tray in the oven for 25 minutes.
- 7Serving: Serve it hot 1. au naturel, or 2. top it with 2 tablespoons of chopped coriander, or 3. top with thick curds (natural yogurt) or sour cream or crème fraîche, or 4. sprinkle with blanched and sliced or ground almonds.
Notes
You could also add asparagus, beetroots, cauliflower and broccoli. If you want to add sweet potatoes and tapioca as well, you’ll have to boil them first, like the potatoes. Jazz them up with mushrooms and paneer if you wish (in which case, it won’t strictly be ghee roasted vegetables)! Equipment: A big baking tray.