Tuesday, August 10, 2010

Orange Poppy Seed roasted vegies

I very much enjoyed this one! I LOVE roasted vegies, and the dressing on this was superb! I've never really had Brie cheese before though, so i was not a big fan of it in this recipe. Next time i would use another cheese i prefer, like mozzarella, and see how that goes.


Ingredients - 
  • 500g potatoes, halved (your choice to peel or not)
  • 6 parsnips, peeled and quartered lengthways
  • 500g orange sweet potato, cut into large pieces (peeled or not)
  • 335g baby carrots, with stalks*
  • 6 pickling onions, halved*
  • 1/3 cup oil
  • 2 tablespoons poppy seeds
  • 200g Brie cheese, thinly sliced.
Orange Dressing - 
  • 1/3 cup orange juice
  • 2 cloves garlic, crushed**
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1 teaspoon sesame oil
Method - 
  1. Preheat over to moderately hot - 200 degree Celsius, or 400 degrees Fahrenheit. Place all the vegetables and the oil in a large deep baking dish.
  2. Toss the vegetables to coat with the oil. Bake for 50 minutes, or until the vegetables are crisp and tender, turning every 15 minutes.
  3. Sprinkle with poppy seeds.
  4. Whisk together all the dressing ingredients
  5. Pour the dressing over the warm vegetables and toss to coat.
  6. Transfer to a large bowl and top with Brie cheese. Serve immediately. 
* I did not use the onions, and used normal carrots, cut into large pieces instead of the baby carrots.
** Instead of the garlic cloves, i used minced garlic.


  1. Might try this one...sounds nice!

  2. well i know you love Brie cheese, so you'll probably love it. I was unsure how the dressing would taste - but oh my!! so good :-)