Jamie Oliver Roasted Vegetables
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Jamie Oliver
James Trevor Oliver MBE OSI (born 27 May 1975) is a British chef, restaurateur, and cookbook author. He is known for his casual approach to cuisine, which has led him to front numerous television shows and open many restaurants.
Oliver reached the public eye when his series The Naked Chef premiered in 1999. In 2005, he opened a campaign, Feed Me Better, to introduce schoolchildren to healthier foods, which was later backed by the government. He was the owner of a restaurant chain, Jamie Oliver Restaurant Group, which opened its first restaurant, Jamie’s Italian, in Oxford in 2008. The chain went into administration in May 2019.
His TED Talk won him the 2010 TED Prize. In June 2003, Oliver was made a Member of the Order of the British Empire for “services to the hospitality industry”.
Roasted vegetables
“These herby roasted vegetables are perfect for using up whatever’s hanging around in the fridge ”
Ingredients
- 2 red peppers
- 1 red onion
- 1 butternut squash
- 6 baby leeks
- 4 courgettes , different colours if possible
- 1 aubergine
- 2 tomatoes
- 6 cloves garlic
- 1 tablespoon coriander seeds
- sea salt
- freshly ground black pepper
- 1 small bunch fresh rosemary
- 1 small bunch fresh thyme
- olive oil
Method
- TO PREPARE YOUR VEGETABLES:
- Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
- Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
-
TO COOK AND SERVE YOUR VEGETABLES:
Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
- JAMIE’S TOP TIPS:
- If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
- Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking.
Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
- You can also make this ahead of time and eat it cold – it’s just as delicious!
Jamie Oliver’s Roasted Root Vegetables
Ingredients
Directions
Jamie Oliver Roasted Vegetable Curry Best Recipes
What’s gone into Jamie Oliver’s vegetable curry?
Plus, you’ll know exactly what’s gone into it. Here are a few of Jamie’s favourite vegetable curry recipes. Just a handful of ingredients is all it takes to rustle up the most incredible vegetable curry. All you need is a good, firm aubergine, super-ripe tomatoes, crunchy pistachios, curry paste and some fresh coriander.
Are Veggie curry recipes healthy?
These veggie curry recipes really over-deliver on flavour and impact. Plus, without the meat, they’re a bit kinder on the wallet too. A homemade curry is a beautiful thing. Simply stock up on some key spices and herbs and you’ll soon be cooking food that’s far tastier and healthier than a takeaway.
How to make the perfect Curry?
” In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.
How do you roast vegetables with curry paste?
Then, he chops up the veggies, leaving the skin on – yes, even on the squash! – and puts those in the roasting pan. As the veggies roast, the spices in the curry paste bloom in the oil, and the veg starts to caramelize, which develops a ton of flavor.
Vegetable curry
Ingredients
- vegetable oil
- 1 medium red onion , peeled and chopped
- 1 courgette , diced
- ½ butternut squash , peeled and diced
- 100 g mushrooms , quartered
- 1 red pepper , diced
- 150 g cauliflower , broken into florets
- 600 ml curry base sauce
- 400 ml water
Method
- In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.
Tips
This recipe is a guideline, always check your fridge for any surplus fresh or cooked vegetables you may have, and substitute them for the equivalent quantity in the recipe.
JAMIE OLIVER’S ROAST LAMB & VEGETABLES
ROAST LAMB
- 2.5-3 kg leg of lamb
- 4 red onions
- 2 bulbs of garlic
HERBY BUTTER
- 100 g unsalted butter (at room temperature)
- ½ a bunch of fresh thyme ½ a bunch of fresh rosemary
GRAVY
- 3 tablespoons plain flour
- port
- 1 litre hot organic chicken stock
- CELERIAC MASH
- 1 celeriac
- 1 kg potatoes
- extra virgin olive oil
- 1 whole nutmeg , for grating
MINT SAUCE
- 1 big bunch of fresh mint
- 2 tablespoons red wine vinegar
- 1 tablespoon soft brown sugar
ROASTED VEGETABLES
- 2 red peppers
- 1 red onion
- 1 butternut squash
- 6 baby leeks
- 4 zucchini , different colours if possible
- 1 eggplant
- 2 tomatoes
- 6 cloves garlic
- 1 tablespoon coriander seeds
- sea salt freshly ground
- black pepper
- 1 small bunch fresh rosemary
- 1 small bunch fresh thyme olive oil
Method
ROAST LAMB
- Preheat the oven to 220ºC/425ºC/gas 7.
- Using a sharp knife or a clean Stanley knife, score the lamb all over, ½cm apart and 3mm deep – this gives it the most amazing, gnarly, crispy surface and a blushing centre.
- Make the herby butter by putting the butter into a blender, pick in the thyme and rosemary, season well, then whiz to combine. Pop it into a bowl and set aside.
- Halve the unpeeled onions, separate and bash the unpeeled garlic cloves, then arrange in a large roasting tray.
- Spread the herby butter all over the lamb, then pop the meat on top of the veg. Roast in the oven for 10 minutes for every 450g, plus 20 minutes at the end, for blushing meat.
- Meanwhile, peel and chop the celeriac into 3cm chunks, and peel and chop the potatoes into 2cm chunks.
- Cook the celeriac and potatoes in a pan of boiling salted water for 15 to 20 minutes, or until soft. Drain, allow to steam dry, then mash with a good lug of extra virgin olive oil (or butter if you prefer), and season well with a little grated nutmeg and some sea salt and black pepper.
- When the lamb is cooked, allow it to rest for at least 10 minutes, while you make the gravy. Set aside half a red onion to make the mint sauce, then squash the rest of the onions into the tray.
- Stir in the flour, a lug of port and the stock, then place over a high heat to allow the gravy to reduce, stirring continuously. Pass through a sieve and keep hot until needed.
- Pick and finely chop the mint. Pop the reserved onion half out of its skin and finely chopping it with the mint, then mix them together in a bowl with the vinegar and sugar. Take everything to the table, and dig in!
ROAST VEGETABLES
- Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
- Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
COOK & SERVE YOUR VEGETABLES:
- Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
JAMIE’S TOP TIPS
- If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
- Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking.
- Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
- You can also make this ahead of time and eat it cold – it’s just as delicious!
