I have made up for a childhood of hating most vegetables in adulthood and love them in abundance.  In summer I want salads at most meals, and in winter I love cooked vegetables.

My favourite way of eating vegetables in winter is simply oven roasted mixed vegetables.  Olive oil, garlic (or not), herbs, salt (or smoked salt) and then to roast them until the outer flesh is slightly caramelised and the inner flesh is nice and soft.

I also like to think of ways to wake up and add flavour to simple vegetables.

As this has become such a popular post, I have decided to keep it updated with more recent recipes for side vegetables.

Roased vegetable Provencal

roasted vegetables provençal

New potato salad with fennel & radish

New potato salad with fennel & radish | DrizzleandDip

Roast sweet potato with coriander dressing and spicy yoghurt

Roast sweet potato wedges with coriander dressing & spicy lime yoghurt | DrizzleandDip.com

Oven roasted beetroot (improved recipe) with pistachios and dukkah

roasted beetroot

the best ever carrots cooked in carrot juice

the best carrots cooked in carrot juice

peas with salsa verde

peas with salsa verde

new potatoes with salsa verde

new potatoes with salsa verde

zucchini shoestring and ribbon fries

zucchini ribbon fries

Jamie Oliver’s best cauliflower and broccoli cheese

the best cauliflower and broccoli cheese

cauliflower and cheese croquettes

cauliflower and cheese croquettes

black mushrooms stuffed with goats cheese butter and dill

black mushrooms stuffed with goats cheese butter and dill

grilled & baked aubergine ‘pizza’

aubergine pizza

creamed onion gratin with blue cheese

creamy onion gratin

green and black bean stir fry with red pepper

bean stir fry

roasted garlic with thyme

vegetable and mushroom phyllo strudels

the best roast potatoes

easy roasted onions with thyme

Roasted red onions with thyme

roasted red cabbage steaks with cuman, chilli and morrocan spice

roasted red cabbage with Moroccan spices

crispy oven roasted onion rings with a jalapeno dip

crispy oven roasted onion rings with a jalapeno dip

black mushrooms marinaded in garlic, chilli, olive oil and pesto

Cooked on a barbecue or in the oven, these marinaded mushrooms are a brilliant accompaniment to so many things.

roasted cauliflower salad with anchovies, olives and capers

This fabulous salad can be served warm or cold and is packed with flavour.

Asparagus with parmesan and black sea salt

Asparagus simply steamed and served with Parmesan and sea salt, makes a wonderful vegetable dish on the side.

cauliflower ‘cous-cous’

This light and fluffy cauliflower ‘cous-cous’ is a perfect addition to a low GI eating regime and will fool you into thinking youare eating a carbohydrate.

carrots glazed with maple syrup and orange

glazed with maple syrup and orange

Peel baby carrots or young carrots and slice to the desired thickness.  Blanch in a pot of salted boiling water for about 5 minutes and then drain in a colander.  Heat a knob of butter in a non stick frying pan and add the carrots and toss around until the skin just starts to blister and caramelise. At this point drizzle over a few tablespoons of maple syrup, juice of half an orange (or less if its a small quantity of carrots) and zest of half an orange. Allow the liquid to cook off and then serve.

The maple syrup and the orange zest add a fabulous flavour dimension to the crunchy sweet carrots.

mushrooms stuffed with garlic butter, goats cheese and chives

mushrooms stuffed with garlic butter and goats cheese

Pre heat the oven to 200 C.  Place your black mushrooms, smooth side down on an oven tray.  Place a tablespoon of garlic butter (I used a garlic and parsley butter) into each mushroom and about a tablespoon of goats cheese and spread this over.  bake in the oven for about 15 – 20 minutes until the mushrooms are baked and the cheese has started to go a golden brown.

Scatter over chopped chives and serve as a fabulous side dish or on its own with a salad and some nice bread.

broccoli tossed in balsamic vinegar and sprinkled with parmesan

broccoli tossed in balsamic vinegar and parmesan

This is a an easy and quick way to add a bit of punch to steamed broccoli.  Steam the broccoli and when it is done (al dente) toss it in a bowl with balsamic vinegar and sprinkle over grated parmesan. Season well with sea salt and ground black pepper.  You could also add dried chilli flakes if you felt like a bit of heat.

oven roasted cauliflower with curry, cumin and dukkha

roasted cauliflower with cumin, dukkah and curry

Recipe for this can be found here.

new potato and fennel bake with parmesan

roasted new potatoes with fennel and parmesan

The recipe for this bake can be found here.

oven baked sweet potato chips with harissa

baked sweet potato chips with harissa and cumin

Recipe for this here.

new potatoes baked in newspaper with smoked butter and thyme 

new potatoes baked in newspaper with butter and thyme

Recipe.

 

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19 Comments

  1. Beautiful post – it has renewed my love for veggies!

  2. Sam

    Thanks Darling – I love veggies too and always nice to add a little twist. 🙂

  3. Yummm! Those sweet potato fries look too good Samlet. I haven’t seen orange sweet potatoes up here before..I hope I can get my hands on some!

  4. Sam

    Ally, I have found them in Checkers and they are so yummy, you wont want white sweet potatoes ever again.

  5. broccoli tossed in balsamic vinegar and parmesan is tasty. Just tried it recently and I enjoyed the melding.

  6. Some great ideas here! Although it’s hard to choose, I think the new potato & fennel one is my favourite.

  7. I love roasted veggies! They are so good for you. And who doesn’t love mushroom stuffed with goat cheese? Such a great combination of flavour!
    – Brittany

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  12. Hey take a look at my blog! Love the food and recipes btw! Amazing!! 🙂

  13. Sam

    Thanks for the kind words Chhaya 🙂

  14. The green and black bean stir fry with red pepper looks amazing! But there are so great dishes to choose from.

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