Roasted vegetables with tarragon, chilli and garlic

Soy FreeMeal Type: Sides & appetisersNut freeDairy freeGluten freeVeganSesame freeTop 14 free

9 Jun

DAIRY FREE II GLUTEN FREE II SOY FREE II VEGAN II NUT FREE II SESAME FREE II TOP 14 FREE

Are you looking for a delightful and flavorful way to amp up roasted vegetables? Look no further than roasted vegetables with tarragon, chilli and garlic. This combination creates a symphony of taste and freshness that will leave your taste buds wanting more.

Tarragon, known for its unique and delicate flavour, adds a subtle liquorice-like taste that beautifully enhances the natural sweetness of the roasted vegetables.

So, the next time you want to elevate your vegetable dish to new heights, try these roasted vegetables. Delicious, wholesome, and bursting with flavours, it's a culinary masterpiece that will leave you craving more. Plus, you can save time on washing dishes by cooking everything in one tray.

roasted vegetable recipe by kam sokhi allergy chef

Notes on ingredients

Tarragon

If you haven’t used tarragon before, don’t be shy! It has a beautiful aniseed taste. I love using it for roasted vegetables and sauces. If you cannot find any fresh, then dried tarragon is ok to use.

Vegetables

Use a medley of, peppers, and courgettes instead of the vegetables I have used if you prefer. There are no hard and fast rules here. However, make sure that the vegetables you are using will cook at the same time.

Courgettes will cook quickly, but sweet potatoes and squashes take longer. Use the whole vegetable, including stalks and leaves if using cauliflower and broccoli.

Ingredients

oven roasted vegetable recipe by kam sokhi allergy chef

roasted broccoli and cauliflower kam sokhi allergy chef

roasted veggies recipe by kam sokhi allergy chef

Tips for Perfectly Roasted Vegetables

Roasting vegetables is one of the simplest and most flavorful ways to enjoy various produce. Whether you're a seasoned cook or a beginner in the kitchen, these tips will help you achieve perfectly roasted vegetables every time:

Choose the Right Vegetables: Opt for vegetables well-suited for roasting, such as carrots, broccoli, cauliflower, sweet potatoes, courgettes, and bell peppers. These vegetables have a substantial texture that holds up well during roasting.
Cut Evenly: Cut your vegetables into uniform pieces to ensure even cooking. This will prevent some pieces from becoming overcooked while others remain undercooked. Aim for similar size and thickness for the best results.
Spread Out in a Single Layer: Arrange your vegetables in a single layer on the baking sheet. Overcrowding the pan will cause the vegetables to steam rather than roast, resulting in a less desirable texture. Give each piece enough space to ensure crispy edges.
Don't Forget the Flip: Flip the vegetables halfway through the cooking time to achieve even browning and a uniform texture. This will help all sides roast evenly and develop a beautiful golden colour.
Adjust Cooking Time: The roasting time can vary depending on the vegetable and the desired level of doneness. Monitor your vegetables closely and check for doneness around the suggested cooking time. Tender vegetables like zucchini may take around 15-20 minutes, while denser vegetables like root vegetables might need 30-40 minutes or more.
Serve and Enjoy: Serve your vibrant and delicious roasted vegetables as a side dish, toss them into salads, or even use them as a topping for grain bowls or tacos. The possibilities are endless!
With these tips in mind, you'll be able to create mouthwatering roasted vegetables with ease. So, get your favourite veggies, turn on the oven, and embark on a flavour and texture culinary journey. Happy roasting!

Serves 4 - 45 min cooking & prep time

Step by step

roasted veggies in oven by kam sokhi allergy chef

mediterranean roasted vegetables by kam sokhi allergy chef

Recipe

1/2 butternut squash peeled & cut into cubes
2 red onions cut into quarters
1 head broccoli chopped up
1/2 cauliflower chopped
4 medium carrots peeled & diced smaller than the squash ( so it cooks at the same time)
2 whole green chilli or chilli flakes ( optional)
15 g bunch of fresh tarragon ( or dried)
4 cloves garlic crushed
1 courgette diced

Method

Preheat the oven to 180 degrees and line a baking tray with a greaseproof or parchment paper
Cut up all the vegetables and place them into the baking tray ( except the courgette)
Add the crushed garlic, chilli, salt & pepper and the tarragon, then drizzle over some olive oil. Mix well, so the vegetables are coated with the oil.
Roast in the oven for 35 mins and add the courgette 5 minutes before the vegetables are done as these take a very short time to cook.

Further support

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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