Christmas vegetables

We've all got our favourite way of serving veges for Christmas so we thought we'd offer a couple of alternatives that might  stir your imagination for something a little different.  The advantage is that you need just two roasting dishes.

Parmesan roasted potatoes

Serves :  6  ›  Preparation:  10 mins  ›  Cook:  50 mins

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• 1.8kg floury potato, cut in half, or quarters if large
• 5 tbsp olive oil
• 2 tsp plain flour
• 100g Parmesan finely grated
• Handful parsley, finely chopped
• 4 rosemary sprigs, leaves finely chopped
• pinch grated nutmeg

1. 1 Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
   
   
2. Stir the flour, Parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don’t move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

Roasted vegetables with red wine reduction

Serves :  6-8  ›  Preparation:  10 mins  ›  Cook:  30 mins
Roasted Vegetables

• 1 red onion, peeled and quartered
• 2 red or yellow peppers, cleaned, seeded and cut into eighths
• 6 cloves garlic
• 3 small zucchinis, cleaned, cut into 1-inch pieces
• 3 summer squash, cleaned, cut into 1-inch pieces
• 8 petite Yukon Gold potatoes, halved
• 4 small shallots, peeled and halved lengthwise
• 8 small plum tomatoes, quartered lengthwise
• 5 Tbsp grapeseed oil
• 1 sprig rosemary
• sea salt and freshly ground black pepper, to taste

Red Wine Reduction

• 1 tsp plus 3 Tbsp cubed unsalted butter, divided
• 1 shallot, minced
• 1 cup red wine
• 1 cup vegetable stock

| Preparation – Roasted Vegetables | Adjust oven racks to the highest and lowest slots. Preheat oven to 220°C.
Place all vegetables in a large bowl. Drizzle with oil, add rosemary, salt and pepper to taste and toss. Spread vegetables onto 2 or 3 large baking sheets; do not crowd. Roast for 10 minutes, toss and rotate pans low to high and front to back. Roast for another 10 minutes until vegetables are tender and begin to caramelize. Remove from oven and discard rosemary. Keep warm and set aside.
| Preparation – Red Wine Reduction | While vegetables are roasting, heat a small saucepan over medium heat. Add 1 teaspoon butter and once melted, add shallots. Sauté shallots for a few minutes until translucent, then add wine and stock. Bring pan to a boil and reduce by half. Continue to cook until mixture starts to get syrupy, then add 3 tablespoons butter, 1 cube at a time, while constantly whisking.
| To Serve | Place hot roasted vegetables in a bowl, drizzle with wine reduction sauce and toss. Adjust seasoning to taste and serve.