SHOPPING LIST: Cooking Skills: Vegetables 1, Chapter 3 (Roasting)

A big roasting tray (two if you can), baking paper and a few dried herbs. The vegetables are the bulk of the shop. Buy a little extra cauliflower and carrots for the experiments.

Roast root vegetables (2 portions)
[ ] 2 carrots
[ ] 2 parsnips
[ ] 1 red onion, in wedges
[ ] 1½ tbsp oil
[ ] 3 sprigs thyme (or 1 tsp dried)
[ ] 1 pinch salt and pepper

Roast cauliflower, broccoli and sprouts (2 to 3 portions)
[ ] ½ cauliflower, in florets
[ ] 1 head of broccoli, in florets
[ ] 150 g Brussels sprouts, halved
[ ] 1½ tbsp oil
[ ] 1 tsp ground cumin or paprika (optional)
[ ] ½ lemon, juice only
[ ] 1 pinch salt and pepper

Roast tomatoes and peppers (2 portions)
[ ] 300 g ripe tomatoes (cherry or plum)
[ ] 2 peppers, in strips
[ ] 2 garlic cloves, in their skins
[ ] 1 tbsp oil
[ ] 1 tsp dried oregano or fresh thyme
[ ] 1 pinch salt and pepper

Tray of mixed roast vegetables (3 portions)
[ ] 1 courgette, in thick slices
[ ] 1 red pepper, in chunks
[ ] 1 small aubergine, in chunks
[ ] 150 g butternut squash, peeled, in 2 cm chunks
[ ] 1 red onion, in wedges
[ ] 2 tbsp oil
[ ] 1 tsp mixed herbs
[ ] 1 pinch salt and pepper

For the experiments
[ ] 4 more carrots
[ ] 1 more cauliflower
[ ] 250 g butternut squash
[ ] Foil, baking paper