Andy Murray’s Roasted Vegetables

10 Apr

I’m still trying to serve up the roasted vegetables folks.
Still trying to recreate those perfectly crisp, yet juicy, roots and alliums.

Regular readers will know I usually make either a slimy uncooked mess or charred chunks that stick to the tray.

I do take all of your advice on board I really do – I’m even using tinfoil and steering clear of watery items, but the simple roasting of vegetables in the oven with oil is still not going right…

Take this week.
Here are my onions, squash and sweet potato going in:

And here they are coming out again just 30mins later:

This isn’t just a simple case of burning stuff – look at those pristine, untouched, still damp, onions.
So now I’m not just making either a slimy, boiled mess or charred, sticky chunks.  I am making BOTH at the SAME TIME in the SAME PAN.
I can’t win.
I am the Andy Murray of the roasted vegetable world.


9 Responses to “Andy Murray’s Roasted Vegetables”

  1. Juliette 10/04/2012 at 3:34 pm #

    Alice, that’s brilliant. I honestly don’t know how you managed that. When you come to our house for dinner, just bring the wine, OK? I’ll take care of the food!

    • Alice Can't Cook 12/04/2012 at 8:51 am #

      Juliette, I am desperate to try out your cooking! No, I wont’t bring anything I prepared myself… Thanks for reading x

  2. Jen 10/04/2012 at 7:28 pm #

    Ooops! Well, you what they say. “If at first you don’t succeed. Try, try again” 🙂

    • Alice Can't Cook 12/04/2012 at 8:51 am #

      I keep trying Jen, over and over again! Thanks so much for reading xx

  3. Claire 11/04/2012 at 4:02 am #

    Oh Alice, this actually looks worse than normal. Onions will take longer than other veg though so perhaps you could have started those off first. Also think your oven might be too hot esp if it’s fan forced, try roasting at about 170-180.

    • Alice Can't Cook 12/04/2012 at 8:52 am #

      Hello lovely Claire. Yes this was quite a bad one but yes I think you’re right the onions needed longer by themselves… Thank you love x

  4. eyejewels 11/04/2012 at 7:01 am #

    Alice – this is one place where size DOES matter. From the pics it looks like your root veg are in chunks that are too small in comparison with the onions, which is why one is charred and the other not. Giving a cooking time for something when there is no size given is like saying “How long is a piece of string”. Cooking times for a joint of meat are always related to the weight of the joint. Just because raw veg isn’t so dangerous doesn’t mean that size to time ratio isn’t important! I know its not easy, what with child dog and husband to distract you, but cooking by observation rather than suggested timings can help. good luck with the next attempt! Jx

    • Alice Can't Cook 12/04/2012 at 8:53 am #

      Thanks Julia – I agree, like men not all vegetables are equal. The onions clearly need some attention all to themselves. It’s complicated this cooking stuff 😦

      Thank you for reading as always xxx

  5. Jenny Eatwell 27/04/2012 at 3:20 pm #

    Hubby was just bemoaning how his recent attempts at cooking stuff have turned out okay – but not quite what he had in mind. I have just shown him your “after 30 mins” picture and he’s wondering whether you were cooking on the face of the sun? LOL I think those onions needed to be cut into eighths, rather than halves or quarters!

    If you set them to cook for a time then don’t look at them until the timer shouts to tell you they should be done, may I suggest that – until you’ve done it a few times – you check them a few times during cooking? If I’m not sure about how long something is going to take to cook, I’ll set the timer for 10-15 minutes early, so as not to overcook things. 🙂

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