Autumnal Roast Vegetables

So it’s properly autumn/ fall now! Did you guys know it started on the 21st? I totally didn’t.

I kind of have mixed feelings about this to be honest. Summer’s over which means no shorts and going to the beach (unless you want to get pneumonia) buuut it does mean more cozy nights in and lots of rom coms. So I guess it’s good?

And, loads of my favourite foods are in season, aka. SQUASH SQUASH SQUASH. Have you tried kabocha squash? if you haven’t, you’re seriously missing out my friend. For realz, its probably one of my favourite foods. It’s got a chesnut flavour and the texture is so fluffy and my mouth is watering right now.

Also, complete side note: I realised that I’ve never shared my life DREAM with you guys (ok, slight exaggeration but ya know).

I basically really want to go to LA. Oh my gawd, the place of dreams. Like for real guys, it has to happen.

So umm, yeah, just thought I’d let you know that fun fact!

Autumnal Roast Vegetables vegan, gluten free, dairy free
Serves 2-3 as a side

This is a lovely warm side, but I’m sure would be just as delicious the next day for leftovers!
The orange zest lifts the dish and compliments the fennel and carrots, as well as the sweet potatoes. It would be delicious with a hint of cinnamon to bring out the warmth and goes well with the orange.

1 large sweet potato
1 or 2 carrots
1 bulb of fennel (I only had half on had, but I would have loved more of that aniseed flavour!)
1 tbsp extra virgin olive oil
Salt and pepper, to taste
1 tsp orange zest
Bunch of coriander

Preheat the oven to 180ºC.

Chop the sweet potatoes into cubes, the carrots into half moons (or diagonally) and the fennel into chunks.

Drizzle olive oil, salt and pepper and massage into vegetables before putting them in the oven for 20-25 minutes.

At the 20 minute mark, check on the vegetables and take out the fennel.
You may also want to flip the rest of the vegetables.

Leave in the oven for a further 15-20 minutes, but be sure to keep and eye on them!

Once taken out, grate over the fresh orange zest and season more if liked.

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Baked Chicken with Celery, Onion and Fennel

There are a few recipes that I always go back to, basically every week, because they’re so easy to put together and I can have a meal in 30 minutes, with barely any prep!

Chicken is such a versatile meat – you can roast it, bake it, sauté, deep fry – anything really! I find baking is such a great way to cook it, as

a) it requires very minimal effort (no basting to Barry about)

b) doesn’t make your whole house smell (yes, I’m looking at you sautéed chicken).

c) barely need to clean up anything (just a chopping board basically!)

The celery, fennel and onion really compliment eachother with the chicken – I also love adding leeks, so if you have that on hand, slice it thinly and add it in! Once it’s cooked, all the vegetables melt into a delicious sweetness that goes amazingly with the chicken, and when served with couscous, all the sauce is soaked up and it’s just amazing.

Also, it’s practically fat free as no oil is used in this recipe, but don’t worry, it’s still super moist! So it’s really a win win situation for all!

Baked Chicken with Celery, Onion and Fennel gluten free and dairy free
Serves 1

1-2 chicken thighs
1 stick of celery
1 small white onion
Few slices of fennel
Salt and pepper
Dash of white wine

Preheat the oven to 180 degrees celcius.

Slice the vegetables thinly so they are all even thicknesses. Put in a foil lined tray and season with salt (Don’t skimp on this because the salt makes the vegetables sweet and delicious)

Season the chicken with salt and pepper and put in the tray, ontop of the vegetables.

Pour some white wine ontop of the chicken, don’t go crazy, but make sure there is a sufficient amount so that a ‘sauce’ will be made.

Cover with another piece of foil and put in the oven for 30 minutes.

5 minutes before the end of cooking time, I would recommend taking off the foil ‘lid’.

Serve with greens and couscous.