peekbehindthescenes:

Roast vegetables two ways:
Lunch- As a side
Dinner- As a hearty soup. I cooked too big a batch of roast vegetables, so I blended the roast vegetables and tadah, hearty soup!
Recipe: Any vegetables like carrots, pumpkin, broccoli, onions, tomatoes, potatoes… | To cut down on roasting time in the oven, cut them into smaller chunks. | Pre-heat oven at 220 celsius | Throw the vegetables into a baking tray | Drizzle oil, salt and any seasoning you like | Use your hands to coat the vegetables with the oil, etc | Roast for 15-20 minutes | Optional power-up: A few dashes of Tabasco sauce for extra zing when you serve the roast vegetables!

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