A rainbow of roasted vegetables coated in a wonderfully delicious, Swedish inspired, spice blend.
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Prep Time 15 minutesmins
Cook Time 1 hourhr
Course Main, Side Dish
Cuisine Swedish
Servings 4
Ingredients
Vegetables
4medium potatoes
300gchestnut mushrooms
300gcarrots
4small red onions
2red bell peppers
1yellow bell pepper
1large courgettezucchini
300gasparagus
½cupolive oil
Grillkrydda Spice Blend
½tablespoonsea salt flakes
½tablespoonblack pepper
1teaspoonsweet paprika
1teaspoonsmoked paprika
1teaspoondried thyme
1teaspoonground cumin
¼teaspoonground nutmeg
½teaspoongarlic granules
½teaspoononion powder
Instructions
Preheat the oven to 180°C fan/ 200°C conventional, 400°F.
Thoroughly clean and dry all the vegetables.
Use 2 wooden spoons on a chopping board and place one potato at a time between them. Slice the potato almost all the way through, the wooden spoons will help stop the knife. Make slices 5mm apart all the way along the potatoes.
Rub 1 tablespoon of the olive oil into the potatoes and season with salt and pepper.
Place the potatoes on a baking tray, sliced side facing up and place on the bottom shelf of the oven. Set a timer for 30 minutes.
Meanwhile, prepare the grillkrydda spice blend by mixing all ingredients in a small bowl.
Coat the mushrooms with oil and a small amount of the spice blend. Use a pastry brush with a little extra oil to make sure the spices are also coated in oil, otherwise, they might burn before the vegetables are cooked.
Cut the carrots into large bite-sized pieces. Coat with oil and the spice blend the same way as the mushrooms.
Once the timer ends, remove the potatoes, sprinkle with the spice blend and brush them with more oil, making sure to get oil and the spice blend between each slice.
Add the mushrooms and carrots to the same tray as the potatoes and return the tray to the oven for 10 minutes.
Meanwhile, remove the skin and outer layer on the red onions. Slice off the top and root then slice in half. Coat with oil and the spice blend the same way as the mushrooms.
Slice the bell peppers and courgette (zucchini) into wedges. Again, coat with oil and the spice blend the same way as the mushrooms. The onions, peppers and courgette might have to go on a separate tray. Make sure the vegetables are spaced out as best as possible so they roast rather than steam.
Once the timer for the vegetables goes off, add the onions, peppers and courgette. Set the timer for another 10 minutes.
When the timer for the vegetables goes off, remove all vegetables from the oven and turn them all. Add the asparagus and coat all the vegetables with any of the remaining Grillkrydda spice blend. Return all vegetables to the oven. Set the timer for a further 10 minutes or until you see browning colour on your veg.
Optional. For added char, remove the vegetables from the oven and preheat the grill (broiler) to high. Once hot, grill (broil) the vegetables until charred as desired.
Serve the Hasselback Potatoes and vegetables with a generous portion of a dipping sauce of your choice.