I didn't get round to making a roast vegetarian dinner on Sunday, and one of the nephews who really likes his roasted vegetables almost begged me to make a Roast Veg dinner. How could I ignore his pleas and those big brown puppy eyes. So this is what we had yesterday evening.
So that you don't think I am some kind of wonder woman to present such a full plate of food, especially after a day of running around the city with the young guns and being Aunty. You should know, that there are two things on the plate that are shop bought. Three if your counting the vegetarian gravy. The (sliced) vegetarian roast and the Yorkshire puddings. I know, shameful. I could have easily made the yorkies myself. I don't want to make excuses, but I do have two, if your interested in reading on. One my oven is quite small, I didn't have room to roast and keep warm the carrots, parsnips, sprouts and potatoes especially as all were in their own trays. Secondly, its one of those days when you've been out all day and don't really have much energy to cook in the evening. So something like this, is relatively easy to put together.
I did get some help with the peeling of the vegetables from the youngest, whilst the oldest set the table. He's dab handy with the napkin folding.
Tucking in already. Oi wait for the gravy and the drinks!!!
Roasted vegetables on the plate: cayenne potatoes, cumin carrots and parsnips, and paprika sprouts.
Fifteen minutes before serving the roast potatoes, I sprinkled over some cayenne powder.
I part-cooked the parsnips only, when just tender I mixed them with chopped carrots. Then I coated them in a tablespoon or two of olive oil and a teaspoon of cumin seeds. Then roasted them in the oven until golden.
The Brussels sprouts recipe comes from here. Good it was too. Even the youngest liked them.