I love roasting a selection of vegetables to serve a side dish or even a main course. They can be reheated or turned into a salad the next day very easily. Feel free to replace the Amba spice with anything you have and of course change the vegetables according to the season.
I love roasting a selection of vegetables to serve a side dish or even a main course. They can be reheated or turned into a salad the next day very easily. Feel free to replace the Amba spice with anything you have and of course change the vegetables according to the season.
Ingredients
3 leeks
1 bunch carrots, washed and cut in half lengthwise
Cut the white part of the leek and rinse. Separate the green leek parts and cut into 4-inch-long sections. Rinse the green parts and dry them.
Season each vegetable with some Amba spice and olive oil and place on a separate roasting pan or baking tray lined with parchment. Note that the Amba spice has salt in it so there is no need to add more.
Add some of the fresh thyme to each tray and roast the vegetables for about 15 to 20 minutes until caramelized and slightly tender. Ejnoy.
Recipe Note
Variations & Ideas:
• Whisk some sherry vinegar, chopped garlic, and thyme together and drizzle over the cooked vegetables before serving.
• Remove the cooked vegetables from the oven and top with bread crumbs and grated Parmesan before returning to the oven for another 5 minutes.
