Adam Liaw’s winter vegetable tray bake
Winter brassicas like cabbage, broccoli, cauliflower and Brussels sprouts are caramelised in an oven with stock powder, salt and pepper and served with lemon wedges.
Ingredients
½ cup olive oil
¼ head cabbage
2 carrots, peeled and cut into 5cm lengths
6 cloves garlic, unpeeled
3 red onions, peeled and cut into wedges
½ head broccoli, separated into large florets
½ head cauliflower, separated into large florets
8 Brussels sprouts, halved
½ tsp vegetable stock powder
salt and pepper, to season
lemon wedges, to serve
Method
Step 1
Heat your oven to 200C fan-forced (220C conventional). Place a large, heavy baking dish on the stove over medium heat and add half the oil. Add the cabbage and carrots and fry the cabbage until one cut side is browned, then turn. By that stage the carrots should be starting to brown all over.
Step 2
Add the garlic, onion, broccoli and cauliflower and place the Brussels sprouts cut side down into any remaining spaces. Pour over the remaining olive oil and season well with the stock powder, salt and pepper.
Step 3
Transfer to the oven and roast for 20-25 minutes until the vegetables are caramelised and tender. Grind plenty of black pepper over the vegies and serve with lemon wedges.
Adam’s tip: I’ve chosen a bunch of very accessible winter vegetables for our tray bake. If you’re feeling a little more adventurous, try some Jerusalem artichokes, kohlrabi, leeks, parsnips, swedes, sweet potatoes or turnips.
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- Traybake
- Broccoli
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- Cauliflower
- Brussels sprouts
- Carrot
- Vegetarian
- Vegan
- Contemporary
- Vegetables
- Side dish
- Family meals
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- Winter warmer
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
