Vegetables Recipe

Preheat and prepare vegetables

Preheat oven to 220°C (430°F). Wash, peel if needed, and cut vegetables into even-sized pieces (carrots into 1/2-inch coins or batons; cauliflower into florets; sweet potato into 1-inch cubes; Brussels sprouts halved; zucchini into 1/2-inch rounds; red onion into wedges). Pat dry with a towel so they roast rather than steam.

Season and arrange

Place vegetables in a large bowl. Add 3 tbs extra-virgin olive oil, 1.5 tsp sea salt, 3/4 tsp freshly ground black pepper and 1/2 tsp smoked paprika if using. Toss until evenly coated. Spread vegetables out on a large rimmed baking sheet in a single layer, leaving space between pieces for browning.

Roast

Roast in the preheated oven for 25–35 minutes, stirring or flipping once halfway through, until vegetables are tender and caramelized at the edges. Timing will vary by vegetable size and type: root vegetables may need the full time, zucchini less. Remove from oven and transfer to a warm serving dish.

While vegetables roast, make the curry butter. In a small saucepan or skillet over low heat, melt 75 g unsalted butter until foaming slightly but not browned.

Add 1 tbs mild curry powder and 1 finely minced garlic clove to the melted butter. Stir for 30–45 seconds until fragrant, being careful not to burn the spices or garlic.

Remove from heat. Stir in 1 tbs lemon juice and 1/4 tsp fine sea salt. Taste and adjust seasoning with black pepper or a pinch more salt if needed. Keep warm until vegetables are ready — if it solidifies, gently rewarm on very low heat or briefly microwave to liquefy.

Make the spiced crème fraîche while the vegetables roast. In a small bowl combine 120 g crème fraîche with 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1/2 tsp lemon zest, 1/2 tsp honey or maple syrup (optional) and 1/4 tsp salt. Stir until smooth.

Adjust seasoning to taste with additional lemon zest, salt or a pinch more cumin. Chill briefly if you prefer a firmer finish, or keep at cool room temperature until plating.

Right after removing the vegetables from the oven, drizzle the warm curry butter evenly over the roasted vegetables and gently toss to coat. The butter will add gloss and carry the curry flavor onto the veg.

Spoon dollops of the spiced crème fraîche over the vegetables or serve it on the side for guests to add. Sprinkle 2 tbs chopped fresh cilantro or parsley and 1 tbs toasted seeds or nuts over the dish. Serve with lemon wedges to squeeze over as desired.

Serve immediately while warm. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a 180°C (350°F) oven until warmed through to retain texture.