Tuesday, December 11, 2012

Roasted vegetables, and nothing more.

You start with potatoes, and a hot oven. As many potatoes as each person likes to eat (or, not quite as many, perhaps). Cut them into quarters, so that their cooking time is not too long. Slosh some olive oil over them, dust with salt and pepper, and shake the heavy pan so that they are coated with the oil.

Roast them with half a cup of water at 450'F till barely tender - about 35 minutes, depending on their quarters. Take the pan out of the oven and turn the potatoes.

Now add your second vegetable. In this case it was broccoli, cut into florets, and the stems added, as well, after peeling and cutting (delicious raw, too). Plenty for everyone - about a stalk each.

Squeeze a lemon's juice over the vegetables, and add a little more salt and pepper. The broccoli should be cooked and toasty after about 25-30 minutes.

Remove from the oven, pour some red wine into glasses, and tuck in. 

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