Roasted Veggie Sticks

SOOOOO easy and tasty, these veggie sticks are my default recipe when I have impromptu visitors! They go with all meats and fish and vegetarian dishes too.

I often add onion wedges too. In fact all root veg. can be roasted this way e.g. Parsnips, Celeriac, Fennel, Beetroot/Beets

INGREDIENTS

Courgettes/Zucchini

Carrots

Dried Herbs

S & P

METHOD

SET oven to 220C/22fan

LINE a baking tray with foil or paper

CUT veg into 3″ sticks

PLACE veg. in a bowl with or 2 T. Olive oil.

SEASON with s&p and any of the following seasoning, chilli flakes, dried herbs like thyme, oregano, rosemary, sage or herb mixes like Italian herbs, Mexican seasoning, paprika, cumin cayenne or salt & pepper and just dried minced  garlic.

My fav. is Italian Herbs and garlic with salt & pepper.

ROAST in oven on foil lined baking tray one layer deep until soft and slightly caramelised on the edges. If you don’t have a baking tray you can use a shallow baking dish.