Monday, 19 March 2012

roast vegetables with chorizo

this isn't a recipe so much as an idea. if you have any leftover cooking chorizo (and who doesn't, daaaaarling), it's perfect for making roast vegetables a bit more interesting.

clearly, you can't see any of that on the photo because rich put the fish on top of everything before i had time to take a photograph. i suppose i could have moved it but let's face it, that's not the kind of blogging i do.

you just have to take my word for it. it was nice, i promise. nice in a way that won't win me any michelin stars but it is the kind of food i like best.

truth is, i bought the bream and the chorizo to make an angela hartnett recipe - before realising it required lots of other ingredients i didn't have. instead of admitting defeat, and wanting to go to the gym, i thought i'd bung it all in the oven to see what happened.

as midweek suppers go, it was pretty special.

1 small butternut squash, cut into chunks
3 cooking chorizo sausages, cut into chunks about the same size as the squash
5 small or 3 large red onions, quartered
2 sprigs of thyme
2-3 sage leaves
olive oil
salt and pepper
some chopped parsley and basil - optional

preheat the oven to about 180C. get a big roasting tray out, one that will fit all the veg and the sausage in one layer. now put everything in, except the parsley and the basil, and toss with some olive oil and seasoning. put in the oven and roast for about 45 minutes, or until the vegetables are soft and starting to caramelize around the edges. before serving, chop up herbs and stir through.

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