Roasted Root Vegatable

A great side and something different from the normal steamed veggies. Add's some extra color and textures to your plate. Have fun experimenting with different combination of veggies.

Author

Edward Smith

Sous Vide Enthusiast..... I love trying new things, or even the same thing but cooked at different times and temps. I discovered sous vide when looking at how to smoke food better in the 'low and slow' style. Is it an addiction now? yep. 100%. but thats not a bad thing.....

Prep Time: 00:30

Recipe Time: 01:30

Temperature : 188F / 86.7C

Ingredients

• Root Vegetables of your choice, such as:
• Carrots
• Parsnips
• Potatoes
• Onions

Directions

1. Set your Anova Sous Vide Precision Cooker to 188ºF / 86.7ºC
2. Chop your chosen vegetable into thumb size pieces, (my thumb isnt actually this big)
3. Due to quantity I sealed each in an individual bag, but feel free to mix them together.
4. Seal and swim Either Vacuum seal or use the water submersion technique of slowly lowering the bag into water waiting for as much air to leave before closing your food bag up.

Finishing Steps

1. Preheat oven to 200*C
2. Throw the mixed vegetables into a large tray, give a drizzle of oil, split some garlic cloves and throw on top.
3. Roast for 20 minutes or until have browned. you may need to give the tray a shake part way through the bake.