Roasted fennel, red onions and sweet potatoes with couscous
Treat this recipe as a blueprint for an infinite number of roast vegetable dishes. The point here is to balance slow-cooked
veggies with something crisp and fresh.
Ingredients
2 fennel
2 medium red onions
150ml olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
2 medium sweet potatoes (600g in total)
20 cherry tomatoes, halved
2 tbsp lemon juice
4 tbsp small capers (roughly chopped if large)
½ tbsp maple syrup
½ tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)
Salt and black pepper
Method
1. Preheat the oven to gas mark 5/190°C/375°F. cut the fennel in half and each half into 3 wedges (or four if they are particularly big) Peel the onions and cut each into six wedges.
2. Place the fennel and onions in a large mixing bowl and add 120ml of the olive oil, the thyme, rosemary, garlic, 1 tsp of salt and some pepper. Mix well and spread out in a large roasting tin. Roast for 20 minutes.
3. While they are cooking, top and tail the sweet potatoes. Cut them (with their skins on) widthways in half, then each half into six wedges. Add the potatoes to the tin and stir well. Roast for a further 40 minutes.
4. When all the vegetables are cooked through and have taken on a golden colour, stir in the tomatoes. Roast for 10 more minutes. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining oil and ½ tsp salt.
5. Pour the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and adjust the seasoning. Scatter the sesame seeds over the vegetables if using and serve at the table in the roasting tin.
Treat this recipe as a blueprint for an infinite number of roast vegetable dishes. The point here is to balance slow-cooked
veggies with something crisp and fresh.
Ingredients
2 fennel
2 medium red onions
150ml olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
2 medium sweet potatoes (600g in total)
20 cherry tomatoes, halved
2 tbsp lemon juice
4 tbsp small capers (roughly chopped if large)
½ tbsp maple syrup
½ tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)
Salt and black pepper
Method
1. Preheat the oven to gas mark 5/190°C/375°F. cut the fennel in half and each half into 3 wedges (or four if they are particularly big) Peel the onions and cut each into six wedges.
2. Place the fennel and onions in a large mixing bowl and add 120ml of the olive oil, the thyme, rosemary, garlic, 1 tsp of salt and some pepper. Mix well and spread out in a large roasting tin. Roast for 20 minutes.
3. While they are cooking, top and tail the sweet potatoes. Cut them (with their skins on) widthways in half, then each half into six wedges. Add the potatoes to the tin and stir well. Roast for a further 40 minutes.
4. When all the vegetables are cooked through and have taken on a golden colour, stir in the tomatoes. Roast for 10 more minutes. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining oil and ½ tsp salt.
5. Pour the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and adjust the seasoning. Scatter the sesame seeds over the vegetables if using and serve at the table in the roasting tin.
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