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How To Roast Your Veggies Like A Chef

Roast Veg and lentils, a heart warmer in winter and a life saver in summer, make a big batch and tuck in 3/4 times a week for dinner and lunch. 

A lot of people don’t know this but the desert gets very chilly in the winter months. s growing up in Alice Springs it was not uncommon to slip on some uggs, pour a cuppa and pre heat the oven for dinner. Carrots, potato, parsnip, onion all hearty stables, and tasted just as good the next day with a lil spinach and balsamic dressing drizzled on it. Fast forward 15 years and I’ve hardly changed the recipe.

Pre-heat the oven, season some veg, set a timer, enjoy a cuppa’. 

Lentil As Anything

how to roast vegetables like a chef

  • Takes 10 minutes prep
  • 30 minutes to cook
  • Makes 2 servings

Ingredients

  • Carrot - 1 medium
  • Beetroot - 1 medium
  • Kiphler potato - 1 medium
  • Red onion - 1/4
  • Kale leaves - 3
  • Choice of lentils (canned) - 1 cup
  • Garlic cloves - 4
  • Olive oil - 2 tablespoon

Method

  1. Preheat oven 215 degrees
  2. Wash, peel, rewash, and chop beetroot, carrot, potato, onion, and garlic
  3. Place all the ingredients in a salad bowl and toll with the olive oil, plus salt and pepper
  4. Then line all the ingredients on a tray with baking paper
  5. Place in oven for 25 minutes
  6. Remove stem from kale and discard (or put aside to juice), massage and chop leaves, set aside
  7. Rinse off lentils under cold running water, set aside
  8. Remove roast veggies when cooked and let cool on a bench for 20 minutes, then rest in a fridge for 30 minutes to completely stop the cooking process (do not cover as they will sweat and turn rancid)
  9. When all ingredients are chilled out, combine and season to taste

Chef Notes

Feel free to soak and cook your own lentils (or any pulse variant).

If buying canned, take a look at the ingredient list, anything that has more than Lentils, Water, or Salt shouldn’t be in your shopping basket.

Braising a bit of brisket or pulled beef with a lil mustard turns this vintage dish into a vogue delight. 

Or perhaps a salsa verde and some fresh caught baked white fish.

About Miles

Miles Co-Founded Green Press in 2013. He's worked all over the world, including multiple Michelin Star winning restaurants in New York. After Green Press sold...




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