Thanksgiving is sneaking up on us. With so many dishes to prepare, it’s always good to have an easy side dish that requires minimal effort and ingredients. This one fits the bill. It’s a 4 veggie oven baked vegetable dish with a flavor boost from none other than a bit of onion soup powder. I’m not a huge proponent of adding fake flavoring, so look for a powder without too many nasty preservatives. Don’t leave it out though because it gives nice flavor.
Originally I used to have potatoes in this dish, with the cauliflower, zucchini and carrots, but recently I entertained friends who don’t eat carbs, and I tried fennel instead of potato. What a huge difference. Not only does this substitue make the dish lighter, it also adds a great boost of flavor. I will not go back to potatoes for this one.
Here’s another tip: If you don’t yet have an oil sprayer, go out and buy one (look for one that doesn’t need pumping). They are a great way to get all the vegetables coated in oil without making the dish very oily. And you’ll use it for so many other dishes too.
The main thing here is patience – don’t under cook the veggies or they will lack flavor – let them get nice and browned to bring out all their natural sweetness.
OVEN BAKED VEGGIES
1 medium-sized head of cauliflower, rinsed, dried and cut into bite- sized florettes
4 medium sized zucchinis, sliced lengthways and then sliced into fat slices (about 1-2cm / half an inch)
4 medium-sized carrots peeled and sliced in thick slices
1 large fennel bulb with the top and bottom cut off and cut into about 12 pieces.
2-3 tablespoons olive oil
Ground kosher salt
2 tablespoons onion soup powder
How to do it
- Pre-heat the oven to 180ºC (350ºF)
- Pour a thin layer of olive oil into a medium-sized baking dish, or line an oven tray with baking paper and drizzle the oil onto the paper and spread it evenly on the bottom. Throw all the vegetables into the dish.
- Sprinkle the onions soup powder over the top and toss the vegetables around a little. If not all the veggies are lightly coated in oil, spray some extra oil over them. Grinks some salt over the top.
- Bake for 1-1.5 hours, stirring everying half an hour or so, until the veggies are nice and golden brown, and all cooked through.
Serve hot. Serves about 6 as a side dish.