This recipe uses the Breville Quick Touch™ Crisp Microwave - crisps and browns foods that normally become soggy from standard microwave reheating.
Ingredients
Dried rosemary leaves
200g baby carrots, peeled & trimmed
200g parsnips, peeled & quartered lengthways
400g butternut pumpkin, peeled & cut into 1cm thick slices
100g eschallots, peeled & halved (if large)
1-2 tablespoons garlic infused olive oil
Salt and freshly ground black pepper
Method
For best results use the Breville Quick Touch™ - Crisp microwave.
Toss vegetables in a large bowl with half the oil and l tablespoon of the dried rosemary leaves; season well with salt and pepper
Select COOK/GRILL setting. Turn TIME/FOOD dial to select VEGETABLE. Press START to confirm
Turn the TIME/FOOD dial to toggle through the options of FROZEN, FRESH & ROASTED. Select ROASTED. Press START to confirm
The PREHEAT PAN option will appear. Turn the TIME/FOOD dial to toggle to YES. Press START to confirm your selection
The microwave will prompt you to insert the empty crisper pan. Insert pan in the upper position. Press START to begin preheating for 3 minutes. Time will begin to countdown
Once the pan has completed preheating, open door and remove HOT crisper pan with oven proof mitts and arrange carrots and parsnips,.
Make sure to have any thicker ends positioned towards the outer edges of the crisper pan. Return crisper pan to microwave and close door
Turn AMOUNT dial to 400g and press START to begin cooking
Halfway through the cook program, the oven will beep and flash "stir/turn food".
Pause and carefully pull out crisper pan using ovenproof mitts. Turn vegetables over and return crisper pan to microwave. Close door and press START
Once cooking has finished, allow vegetables to stand for 5 minutes in hot crisper pan before removing to serving dish to keep warm
Repeat with pumpkin and eschallots. Combine with roasted carrots and parnsips and serve immediately
