Readers Favourite Recipe - Easy herby roasted vegetables in Rapeseed oil
We recently asked on social media for your favourite recipes using Rapeseed oil and so we are sharing the receipt but also why these recipes work particularly well.
Easy herby roasted vegetables in Rapeseed oil
Rapeseed makes an excellent roasting oil for your vegetables. Why? Well it has a really delicate flavour, enabling you to taste the vegetables, not the oil you’re cooking them in. It can also be used at high temperatures, without you worrying if it’s going to smoke and burn.
Added to this, Rapeseed oil is a rich source of vitamin E, omega 3, 6 and 9 AND it’s high in poly-unsaturated and mono-unsaturated fats – making it a healthier option to other cooking fats.
This makes it perfect for roasting your vegetables in, whether you want them as part of your Sunday lunch or an additional side dish to your weekday meals.
Remember, vegetables will shrink when roasted, so make sure you add in extra, to ensure there’s enough to go round!
4 tablespoons of Rapeseed oil
1 teaspoon of fresh rosemary
I teaspoon of fresh thyme
Salt and pepper to taste
Peeled vegetables of your choice – here’s some options to pick from:
Carrots – halved
Parsnips – quartered
Swede – dice or wedge
Sweet potato – dice or wedge
Onions – quartered (or opt for small, trimmed onions)
- Combine 3 tablespoons of Rapeseed oil with the rosemary, thyme, salt and pepper in a bowl.
- Add in the vegetables and using your hand, mix together until the vegetables are coated.
- Place in a single layer on a baking tray and drizzle over the remaining 1 tablespoon of Rapeseed oil.
- Roast at 200oC/gas mark 6 for 45-55 minutes.
- Check the vegetables every 10-15 minutes. Toss them around in the oil, as this will help keep them from sticking and to avoid burning the edges of the vegetables.
- Once vegetables are tender and golden brown, you can take them out and serve. If you like, you can also add a knob of butter, just before serving.
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