Recipe: Roasted Veg, Nuts and Rice - #Vegan and #GlutenFree

Roasted Veg, Nuts and Rice

So while we were a Disneyland Paris, there was a distinct lack of vegetables in our diet, so this week, Rob and I have decided to pack in  as many veggies as possible. We're not eating totally vegetarian, but this dish turned out to be vegan and gluten free, as well as filling and delicious. It's is also super easy.

Serves 2 hungry people
Prep: 15 mins, Cooking time: 45 mins

Ingredients

• 2 large parsnips (Morrisons Wonky parsnips are great for this)
• 1 medium courgette (zucchini)
• 10 small Chantenay carrots (or a couple of large carrots cut into pieces)
• 1/2 small butternut squash
• 1 medium red onion
• 50g pecans
• 50g unsalted cashews
• Italian seasoning (to taste)
• garlic powder or garlic flakes (if your Italian seasoning does not already have it)
• 3 tbsp extra virgin olive oil (more for drizzling)
• 150g Jasmine rice

Instructions

1. Preheat the oven to 220C (430F, Gas 7).
2. Peel and cut each parsnip into six (cut in half width ways, split the bottom half into 2 and the top half into 4, for 6 relatively similar sized pieces).
3. Peel the Chantenay carrots (or peel and chop the big carrots into Chantenay sized pieces).
4. Cut the courgette into approx 12 pieces (I do batons, but rounds would be fine too).
5. Peel and chop the butternut squash into chunks of a similar size to the rest of the veg (I tend to buy one that has a longish neck and then use that part because there are no seeds involved :)).
6. Place all the veg in a bowl and drizzle over the oil and the seasoning and garlic, mixing so all are coated (a pair of silicon tongs are great for this).
7. Chop off the top and bottom of the onion and peel it. Then make cuts vertically through it that do not quite go all the way through.
8. Place the onion in the centre of a baking sheet (I cover mine with baking parchment to prevent sticking) and drizzle with a little of the olive oil, and a little of the seasoning.
9. Arrange all the veg around the onion - keep the bowl with it's residue oil.
10. Put the tray in the oven for 15 mins.
11. Turn down the oven to 200C (400F, Gas 6) and turn the veg on the tray. Cook for another 15 mins.
12. Put the nuts in the reserved veg bowl and cover with the residual oil and spices - there will be plenty.
13. Scatter the nuts over the veg and return to the oven for the final 15 mins.
14. Cook the rice as instructed on the packet.
15. Serve the veg and nuts over the rice in a bowl and drizzle with more extra virgin olive oil for flavour and moisture.

It can be left in the oven for longer if necessary, but be careful that it does not burn.

This really is a wonderful way to do veg - the higher temp at the beginning gives the veg some colour and caramelisation, and then the rest of the cooking softens it to a wonderful roasted consistency. And the nuts, oh my the nuts - yum! I could not finish my portion, it was so filling, but Rob polished his off completely, which is why this is for hungry adults. If people have smaller appetites it would easily do 3, just add a bit more rice.

And the best thing about this recipe is you can use whatever veg you like. You might need to blanch things like broccoli first, to stop it being tough, but it will all work. I understand Aubergine (Eggplant) is supposed to be amazing roasted.

~*~

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