This simple recipe was inspired by one of my best friends, Joshua (@joshua_ng on Instagram). He recently started roasting ALL sorts of things and I thought it looked pretty simple, so of course I decided to try it too!
So let’s just have the pictures do the talking!
(Disclaimer: I couldn’t manage to get my hands on some Russet potatoes that I usually use, so I just had to settle for these. Didn’t like their starchy texture…)
4 medium-sized potatoes(Russet potatoes work best!)
1 large carrot
8 – 10 brown button mushrooms
A clove of garlic
Salt and pepper to taste
Step 1: Peel away!
Step 2: Bring about two litres of water to a boil. Cut the carrots and potatoes into bite-size pieces, making sure they’re not too small – otherwise they’ll end up mashy! Also, cut the mushrooms into quarters.
Step 3: Throw(not literally of course!) the cut carrots and potatoes into the pot of boiling water. Continue boiling under low heat(about 10 minutes).
Step 4: In a pan, heat up some olive oil and add in a clove of chopped garlic. Throw in the mushrooms when the garlic just begins browning.
Step 5: Sauté the mushrooms until they’re slightly browned and some of the juices are released(OMG). Transfer the mushrooms to a plate.
Step 6: At this point, the potatoes and carrots should be about ready! Using a colander or strainer, transfer them to the pan used to sauté the mushrooms earlier. Sear the carrots and potatoes for around 2 minutes.
Step 7: Transfer the seared carrots and potatoes, as well as the sautéed mushrooms into a baking tray(I used a metal plate) lined with baking paper. Drizzle some olive oil and season with a few turns of salt and pepper. Now it’s ready for the oven!
Step 8: Roast in a preheated oven at 175 degrees Celsius for 15 minutes. Viola!
As you can see, here I threw in some leftover cherry tomatoes from my fridge because I didn’t want them to go to waste. Added a nice pop of color! 🙂
I hope you enjoy this recipe as much as I did. Happy cooking!