Lemony Roasted Vegetables

Lemony Roasted Vegetables

By guest chef Yann

Lemony Roasted Vegetables
Serves 4 hungry ones as a side

1.5 kg potatoes
1 (big, untreated) lemon
2-3 peppers (preferably mixed in color)
4 carrots
2-4 red onions
1-2 garlic bulb(s)
4 thyme twigs
1/4 cup olive oil
1 tsp salt
1 tsp pepper
1 tsp veg broth powder
1 tsp curry powder
1 tsp paprika
1/2 tsp nutmeg
1/2 tsp cumin

Preheat the oven to 400° F/200°C.
2. First wash the potatoes, peppers and lemon, then skin the carrots.
3. Peel the onions. Smash and peel all the garlic cloves (you could just halve the whole thing horizontally and toss it in if you’re lazy and adventurous, but you really don’t want any bits of nasty garlic skin on your delicious taters, trust me!).
4. Quarter the potatoes, then quarter the carrots, then quarter the onions, then quarter the peppers. No stop! Seriously… we’re in a bit of a daring mood right now and boldly halve the pepper-quarters again!
Do so also with this big fat juicy lemon you wrestled for with that grumpy old Italian lady
that always snatches away the best produce at your local grocer.
Lick your wounds and, just for safety (’cause I know you’re a bit lazy about cleaning that goddamn thing after every use) ,
lay out baking parchment in your biggest possible baking tray and just chuck in all the vegs you just so thoroughly prepared.

Now it should look something like this...

Now it should look something like this…

5. If you’ve got a mortar at hand, smash those beautiful smelling thyme twigs a few times to release all those precious essential oils
and make them smell even better. Afterwards simply lay them more or less evenly on the tray.
6. Roughly squeeze out the lemon chunks over the whole thing and just put them between the rallied veg-goodness.
7. Now it’s time to spice it up a little!
In your mixing container of choice (old, preferably washed, jam jars are pretty useful for this if you have one with a lid at hand),
combine the oil with all the spices and stir (respectively shake) well.
8. Pour the spicy stuff evenly over the tray, then place it mid-height in the oven.

... and now, some patience

… and now, some patience

9. Bake for 45 minutes. If the potatoes are getting a little too golden-brown before their time, try covering them with aluminium foil.
I think you’ll consent to charcoal potatoes not really THAT tasty..
Speaking of charcoal..
The foil-stunt also works perfectly if you are trying to get all the delicious flavours out of this killer recipe on your good old BBQ.
Instead of using a baking tray, simply wrap everything tightly in foil and place it on the brazier.

Serve it on its own, or with a nice cabbage salad, meatballs, baguette and dips... you get the picture

Serve it on its own, or with some coleslaw, meatballs, baguette and dips… you get the picture