Roasted winter veggies

When I think ‘Gwyneth Paltrow’, I think ‘films’, but apparently I should also think ‘cook books’. Recently her ‘Notes from my kitchen table’ landed on my cook book pile. And since nowadays everyone can be a writer, not necessarily a good one but a writer (if you have any doubts just visit your nearest book shop and take a quick look at the top 10 best sellers…),  I was rather sceptical before I even opened the book.

I think it is very mediocre - it is fairly simple, with a strong emphasis on ‘healthy’ and ‘kids’ options though, and with a number of you-are-making-me-hungry photos. But generally rather uninspirational and slightly boring! Anyway,enough of the book because whatever my opinion on the book, I can’t fault a veggie recipe from a side dish section.

One of Gwyneth’s simplest recipes that immediately caught my attention was ‘Maple-dijon roasted winter vegetables’ – I absolutely adore roasted veggies, especially root ones. Add glaze tom this and it doesn’t get much better in the veggies category.

Roasted winter vegetables
Ingredients (2 portions)

  • 3 tbsp golden syrup (originally it is maple syrup)
  • 3 tbsp dijon mustard
  • 3 tbsp extra virgin olive oil
  • coarse sea salt
  • fresh ground pepper
  • 1 large sweet potato cut into sticks
  • 4 parsnips cut into sticks
  • 4 carrots cut into sticks
  1. Preheat the oven to 220C
  2. Together the syrup, mustard, olive oil, salt, pepper. Toss with the vegetables on the baking sheet
  3. Roast until browned, about 30-35 minutes

Recipe from ’Notes from my kitchen table’ by G. Paltrow

honey glaze roasted winter vegetables1

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