Oven-roasting brings out the natural sugars in vegetables, giving them a sweet, caramelized taste without any added sugar and with very little fat, while lending texture and interest that is near impossible to achieve on the stove top. And, perhaps the ultimate in laziness, you don't need to peel the onions, garlic and carrots when roasting them in the oven. In fact, leaving the skins on seems to improve the flavor, and you can simply remove the outer layers after cooking.
You'll notice that this dish is somewhat of a deconstructed version of hutspot, that traditional Dutch mash of boiled potatoes, onions and carrots. But because of all those lovely sweet, soft, crunchy and savory flavors and textures, you won't get bored after a few forkfuls.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: Serves 4
- Olive oil, to drizzle
- 8 medium cloves of garlic
- 2 large red onions
- 7 medium carrots
- 4 medium potatoes
- 2 medium parsnips
- 1 sprig rosemary
- 4 braadworsten (or any thick pork, beef or veal sausages)
- Salt & freshly ground black pepper, to taste
- Flatleaf parsley, chopped, to garnish
- Grainy mustard, to serve
Quarter the red onions and toss the onion wedges into the roasting tin along with the garlic cloves.
Chop the potatoes into wedges and cut the carrots and parsnips into long, spiky shards. Bung into the roasting tin along with the rosemary. Drizzle the veggies with a bit more olive oil and then use your hands to toss all the vegetables until everything is lightly oiled.
Roast in a warm oven for 20 minutes. Take the roasting tin out of the oven, toss the veggies and top with the sausages. Return to the oven for 10 minutes. Then turn the sausages over and cook for another 10 minutes. Season with salt and pepper, sprinkle with the flat-leaf parsley and serve with a thick, grainy mustard, such as Zaanse mosterd.