What’s on your plate: September

Thistles and Kiwis

While spring is here, the tale end of winter can still be seen in the wealth of root vegetables to be seen around. I love nearly all of this ‘family’ – from parsnips to carrots, to potatoes to Jerusalem artichokes – but not beetroot as regular readers will know.

Wondering what to make for dinner, since I am cooking for one and so can eat what I feel like, I found in a bunch of roots to be used up in the fridge, which I decided to roast. I also roasted some chickpeas on the shelf below in the oven, to add some protein and a bit of crunch. I just added some seasoning, a sprig of thyme (yes I have my thyme plant on the balcony!), and some olive oil, as well as roasting a clove of garlic to squeeze over at the end.

I have to say, the new oven is very hot, and things cooked much quicker than I expected, obviously something to keep in mind when I am baking. Anyway, I cooked some of the rainbow chard I bought on Saturday as a ‘green’, and then piled on the roasted roots, the chickpeas, some feta and red capsicum flakes for a spot of colour.

Verdict? Very tasty and lots leftover for lunch on Thursday.

Apologies for the quality of photos – the sun was already saying goodbye for the day as I was cooking.

This well be entered in the What’s on Your Plate blog challenge hosted by Canadian bloggers Widow Badass and Retirement Reflections. This goes live on the first Wednesday of each month and you can join in too with a food related post, just by adding yours to their linkup.

Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer, good food and pretends to garden.

You can find Thistles and Kiwis on Facebook, and also on Instagram @thistlesandkiwis. If you want to get in touch, email me on thistlesandkiwis@gmail.com or lofgren@thistlesandkiwis.com

Published by Thistles and Kiwis

12 Comments

  6. That looks so tasty! Roasted root vegetables is a staple on my dinner menu. I had a mix of them for dinner yesterday with a cold dipping sauce made of yogurt, fresh parsley and a mixed of dried herbs&garlic on the side. Enjoy your spring!

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  7. I’ve had many a roasted vegetable before, but yours takes the cake! That is was to clear the veggies in your fridge is a major bonus, but the vegetables that are in your fridge – how very exciting (as you know, I love peeking into your produce tray each week).

    The addition of roasted chickpeas (and roasted at the same time, as well!) and all that delicious cheese on top: nice. I will keep these in mind next time I do a fridge clearing roast (or any veggie roast, for that matter!)

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