Briam is our favourite summer food. Aubergines, courgettes, potatoes and onions slowly cook in the oven, along with crushed tomatoes and plenty of olive oil. The result is tender vegetables that melt in your mouth. The classic recipe is only made during the summer. Growing up, we never had a winter version of briam at home.
However, when looking around for culinary inspiration, I realised that in the last few years a winter version has indeed appeared, with sweet potatoes, beetroot and other winter vegetables.
As we love eating vegetables that are in season, we couldn’t but try this one! How does it differ to roasted vegetables? This Winter Briam keeps the same principles as the summer much-loved dish: vegetables slowly cook in the oven, this time with honey, mustard and orange or lemon juice to replace the tomatoes. Olive oil is always there, of course. The result is not caramelised vegetables or vegetables that keep their bite. The result is a mellow, colourful dish with soft and tender vegetables that melt in your mouth.
Make a large tray, it’s great for lunch the next day. Actually it keeps well for the week, so you can have it for lunch every day!
Serves 6 as a main
2 large carrots (approx. 300g)
2 sweet potatoes (approx. 300g)
4-5 beetroot (approx. 500g)
1 medium broccoli (approx.. 200g)
2 medium onions
½ head of garlic
1 tsp dried spearmint
1 tsp dried rosemary
1 tsp dried thyme
200ml olive oil
1 tbsp wild thyme honey
1 large orange, juice and zest
2 tbsp mustard
1 small bunch of parsley (to serve, optional)
Feta cheese (to serve, optional)
Preheat the oven at 180C.
Peel and cut the carrots and sweet potatoes in bite-sized pieces. Trim the beetroot and cut in quarters or in half. Leave small beetroot whole. Cut the broccoli in florets.
Finely slice the leek. Peel and cut the onions in wedges.
Place all vegetables in a large baking tray and sprinkle with the dried herbs.
In a mug whisk together the olive oil, water, honey, orange juice and zest and mustard. Pour over your vegetables and mix everything together.
Cover in tinfoil and bake for one hour covered. Uncover and bake for half an hour.Finely chop the parsley and add to the tray. Serve with plenty of feta cheese.