This is a delicious and easy to make way to quick sticky roast vegetables in a pan. Not only are the ingredients cheap and easy to get hold of, it doesn’t take loads of electricity to cook it. Perfect for when we’re all watching the bills!
Quick Sticky Roast Vegetables in a Pan
Cost: This should come in at well under £1 per portion for the ingredients, although you could make it for much less. Throw in any vegetables that you’ve got – or anything that’s looking past it’s best!
Money Saving: Cook the vegetables on the hob instead of roasting them and see if you can spot the difference. Prepare the rice in advance and cooking time is no time at all.
Tip: Keep an eye out for vegetables on the reduced shelf, or buy from markets, to reduce the cost of the ingredients.
Another Tip: Buy the cheapest own-brand rice. It tastes exactly the same except the grains are a usually smaller. It’s also a fraction of the price!
You will need
- A big pan, frying pan or wok with a lid
- Sunflower or olive oil for cooking
- Sweet potato and/or ordinary white potato
- Parsnip, Carrot, Onion – red or white
- Other root or green vegetables of your choice
- Sweet pepper, tomatoes, radish etc
- Piece of fresh ginger, spring onions or other spices
- Sweet chilli sauce
- Rice
Prepare the rice
As far in advance as you can, ideally a couple of hours, get the rice ready. Don’t use that plastic-tasting pre-cooked ping-and-ding stuff – it’s so easy to make your own. You’ll need a bit of trial and error as you work out the perfect measurements for your family but once you do it’s a doddle. It’s much nicer and a LOT cheaper.
We have some small melamine cups and know that one and a quarter cups of dry rice is enough for three portions. Put it in a pan.
Boil the kettle and use the same cup to measure out the same amount of water PLUS A BIT. So I’d add roughly one and three quarter cups of boiling water to my rice. Put the lid on and leave it until you start cooking. The rice will absorb the hot water and it cuts down cooking time dramatically.
You could also serve with noodles or potatoes anyway you like them.
To cook the Quick Sticky Roast Vegetables in a Pan
Peel and chop the veg into roughly 1″ cubes (no bigger than that).
Put a good glug of sunflower or olive oil (about two tablespoons) in your pan and heat it up. Add the vegetables and put the lid on while they cook and soften. You want them to brown and go chuggy – just like they would if they were roasted in the oven.
Your Quick, Sticky Roast Vegetables in a Pan will take about 20 minutes to cook.
Next, put the heat on under your pan of rice and water and bring to the boil. Once it’s boiling vigorously, turn the heat off and leave the pan on the ring. (You might need the very lowest light on a gas ring). The heat of the boiling water in the pan and the residual heat in the (electric) ring will finish the cooking. It takes about 15 minutes from turning the heat on to finished – WHEN IT’S BEEN PRE-SOAKED! If you didn’t pre-soak it, you’ll need to boil the rice for a bit longer.
Back to the vegetables, when they’re looking a bit burnt (!) and are softened, add your sweet chilli sauce. Use a packet of pre-prepared cooking sauce – or dipping sauce works just as well. Heat the sauce through and serve with the rice. Enjoy!
Other meal-time recipes to try:
Why don’t you check out Trevors Foodservice – it’s the large, back-stage business that’s quietly feeding the Fylde Coast! They’re Blackpool’s number one wholesaler of chilled, frozen and ambient foods. And also sell cleaning materials, catering disposables and equipment.
The family firm was first established in Blackpool in 1962. It sells branded products and their Country Range, specially made for the 12-member buying group which Trevors is part of.
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