Roasted broccoli, roasted spiced cauliflower, brussels sprouts with sweet chilli
Once you start roasting vegetables like broccoli or cauliflower, you’ll never go back. So what are the tricks?
Once you start roasting vegetables like broccoli, Brussels sprouts or cauliflower, you’ll never go back. Serve with roast beef, lamb or chicken.
Roasted broccoli
500g broccoli or broccolini
2-3 tablespoons olive oil
Preheat oven to 190°C. Cut broccoli into medium-sized spears (or trim broccolini), place in a single layer on a baking tray and brush with olive oil. Season with salt and freshly ground pepper. Roast for 10-15 minutes, turning occasionally, or until tender. Serves 4-6 as a side dish
And to drink… with roast beef, an intense red: the 2013 Paracombe Malbec ($27)
Roasted spiced cauliflower
1 head cauliflower, cut into florets
2 red onions, sliced into thick wedges
1 teaspoon ground coriander
2-3 tablespoons olive oil
Handful fresh coriander, to serve
Heat oven to 190°C. In a roasting tin, toss cauliflower, red onion, ground coriander and olive oil with salt and pepper. Roast for about 25-30 minutes, tossing occasionally, until vegetables are tender and starting to brown. Toss through chopped coriander and serve. Serves 4-6 as a side dish
And to drink… with roast snapper, a lemony white: 2014 Tahbilk Marsanne ($17)
Brussels sprouts with sweet chilli
500g Brussels sprouts, stems trimmed, halved
2 tablespoons olive oil
2 cloves garlic, crushed
2 teaspoons Thai fish sauce
2 tablespoons sweet chilli sauce
Preheat oven to 190°C. Place Brussels sprouts in a single layer in a roasting tin and brush with olive oil. Season with salt and freshly ground pepper. Roast for 15-20 minutes, tossing occasionally, or until tender. Remove. Whisk together remaining ingredients and pour over Brussels sprouts, tossing to coat evenly. Place under preheated grill for 2-3 minutes, or until sauce is bubbling. Serves 4-6 as a side dish
And to drink… with roast chicken, a fruity rosé: the 2015 Kalleske Rosina ($19)