For our next winter recipe, we are going to show you the best technique to add roasted vegetables to your dinner table.
We all know how tight things can get in even the best of ovens whilst cooking that all-important Christmas dinner. It always starts out well enough, with the meat and potatoes happily roasting away in the oven.
But by the time you’re preparing the Yorkshire puddings, roasted veg and stuffing – tension is running high and baking trays can start to get a bit jumbled. Somebody might even suggest that you add the Yorkshire puddings to the oven at the end!
Don’t allow your roast dinner to be compromised in this way! Especially not if you have a shiny Ooni in your garden ready to save the day. When the going gets tough, scoop those wood pellets and light up your Ooni.
Roasted Vegetables Recipe
Salt and pepper to season
Olive oil for roasting
Par-boil your brussell sprouts, chopped parsnips and carrots on a medium heat for 8-10 minutes.
Drain, and drizzle with honey, and olive oil.
Empty your vegetables into a small pan that fits in your Ooni.
Now season your veg with rosemary, salt and pepper.
Put the tray into the hot Ooni and have your oven glove and spoon at the ready. Remove from the heat and rotate the vegetables often to keep an even colour.
Remove when veg is toasty brown.
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