Photos: Roasting vegetables
This is a detailed photo collection, from raw vegetables to roasted vegetables. Funnily enough, the raw parsnip – hand-picked, of course – is without a doubt the most popular shot from the set. The chopped raw vegetables make a beautiful rainbow-coloured pile: purple wedges of red onions, orange chunks of butternut squash and sweet potatoes, shiny green and red bell peppers, cream-coloured pieces of parsnip and green-edged circles of courgette.
These evenly-sized vegetable pieces were then seasoned and drizzled with oil, before being roasted in the oven at around 200ºC/400ºF until tender. After that, the flavourful roasted vegetables can be eaten as is with your meal, or even blended into a purée for use in sauces or soups.