Roasted vegetables with rice
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
You will need:
- 1 x butternut squash
- 4 x small beetroot (vacuum pack from tesco)
- 1 x sweet potato
- 1 x pack of cherry tomatoes
- 1 x can of chick peas
- Paprika, cumin, tumeric, coriander leaf and ginger
- 175g of the rice of your choice
Optional: sultanas to mix into the rice.
- Optional: sultanas to mix into the rice.
Method
- STEP 1Preheat the oven to 180 degrees.
- STEP 2Chop up the vegetables into reasonably sized chunks. The chunkier the better for roasting. Spread out evenly in a *large* roasting tin. NOT THE CHERRY TOMATOES OR CHICKPEAS.
- STEP 3Fill up a cup (small white IKEA variety works fine) half-full with olive oil and then add the following herbs in reasonable quantities: paprika, cumin, tumeric, coriander leaf, ginger (and anything else vaguely Indian sounding).
- STEP 4Pour the oil mixture over the vegetables.
- STEP 5Put roasting tin in the oven and roast for approximately 40 minutes. Approximately 20 minutes in, stir the veg around a bit to make sure they roast evenly.
- STEP 6After 40 minutes remove tin, add can of chickpeas and the cherry tomatoes.
- STEP 7Put tin back into the oven for another 10-15 minutes. At this stage you should also set the rice cooking.
- STEP 8Serve the roasted vegetables on a bed of rice.
