A simple ingredient that can completely transform roasted vegetables
Persuading the family to consume their five-a-day can feel like an uphill struggle, and simply boiling vegetables rarely showcases them at their finest. Roasting veg, however, proves an excellent method for amplifying their natural taste.
Yet if roasted vegetables still aren’t winning over picky eaters, one food expert has revealed the straightforward ingredient that can completely revolutionise them. Chances are this ingredient is already sitting in your fridge, sparing you a trip to the shops.
Jeanette Hurt, a recipe developer and writer from Simply Recipes, insists that introducing cheese to virtually any vegetable will convert even the most reluctant diners.
Jeanette’s approach involves roasting her vegetables with a drizzle of olive oil – occasionally with a splash of balsamic vinegar – before seasoning with salt and pepper.
She explained: “Roasting brings out most vegetables’ inherent sweetness, and that’s the first step in making them taste great. I also deploy my secret ingredient: shredded cheese.”
The variety of cheese you choose depends on which vegetables you’re preparing, as certain cheeses complement specific veg better than others. Take roasted asparagus, for instance – Jeanette matches it with grated Parmesan or crumbled feta or goat’s cheese, reports the Express.
She recommends using a tablespoon or two of cheese for the vegetables.
Courgettes work brilliantly with numerous cheeses, including gouda, Parmesan, Swiss or cheddar. For those willing to be a touch more daring, blue cheese can introduce a “pungent dimension” to the dish.
Jeanette shared: “Cauliflower is another versatile vegetable. If I’m roasting half heads or large florets, I like to pair Indian spices with a quarter cup or so of feta or goat cheese. If I’ve cut the pieces into smaller florets, then I smother it with cheddar, Swiss, Gouda, or sometimes all three.
“Broccoli calls for cheddar or cheddar blends, while roasted root vegetables-carrots, parsnips, rutabaga, turnips, and sweet potatoes-call for all kinds of Swiss cheese, Goudas, and really strong-tasting cheeses like aged cheddars.”
For those wanting to elevate things further, a splash of cream added to the roasting tray alongside the cheese when preparing root veg works wonders.
