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Roast Veggies with Riebeek Cellars

#Riebeek Recipe with Eric

ROAST VEGGIES

The cool thing about vegetables is that you can’t really mess it up! The secret is to keep the sizes of the cut vegetables similar. This will ensure an even cooking time and roasting colour. Add fresh herbs for extra flavour or drizzle with balsamic vinegar.

Eric, friends and family spent a day with Jorina Maas to create and share this delicious recipe & more. Follow her blog here.

Ingredients:

  • 50ml Olive oil
  • 2 Onions (red or white), cut into slices
  • 10ml Ground coriander
  • 10ml Ground cumin
  • 10ml Paprika
  • 2 Garlic cloves, chopped fine
  • 1 Butternut, cut into blocks
  • 1 Yellow pepper, cut into strips
  • 1 Red pepper, cut into strips
  • 2 Babymarrows, cut into chunks
  • 8 Brussel Sprouts
  • 10ml Salt and black pepper

Method for roast vegetables:

In a frying pan, add olive oil and onions and fry for 5 minutes until the onions starts to caramelize. Add coriander, cumin, paprika and garlic and fry for a few minutes. Add the onion mix with the rest of the ingredients into a roasting pan and roast for 25-30min at 180°C until cooked. Garnish with char grilled rosa tomatoes on the vine.

Recipe by Eric Saayman

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