Halal Marsala Vegetable Bake Recipe

About this recipe

A hearty and flavorful vegetable bake infused with the rich taste of Marsala-inspired spices, perfect for a satisfying dinner. This dish is Halal-friendly and packed with wholesome vegetables.

Ingredients

• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Greens Frozen Medium Brussels Sprouts
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Jalpur Crushed Red Chilli Pepper Flakes
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• 500G Cracked Black Pepper Catering Size, 500G
• - Potts Vegetable Stock Can

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Heat a large skillet on medium heat and add 2 tablespoons of olive oil.
3. 3. Once the oil is hot, add 4 cloves of sliced garlic and sauté for 1-2 minutes until fragrant.
4. 4. In a large roasting pan, add 1 1/2 cups of vegetable stock as a substitute for Marsala wine.
5. 5. Add 2 teaspoons of black pepper evenly over the stock.
6. 6. Add 2 teaspoons of black pepper and 1 teaspoon of salt to the stock, stirring gently to combine.
7. 7. Slice 1/2 onion and spread it evenly across the bottom of the pan.
8. 8. Add 2 cups of peeled and chopped carrots, 15 halved Brussels sprouts, and 5 peeled and quartered potatoes to the pan.
9. 9. Sprinkle 1 teaspoon of red pepper flakes over the vegetables for a hint of heat.
10. 10. Add a few dashes of ground black pepper and a pinch of salt over the vegetables for extra seasoning.
11. 11. Cover the roasting pan with a lid or aluminum foil.
12. 12. Bake in the preheated oven for about 2 1/2 hours, or until the vegetables are tender and infused with the flavorful stock.
13. 13. Remove the pan from the oven and gently toss the vegetables to coat them in the juices from the pan.
14. 14. Serve the baked vegetables warm, drizzled with the flavorful stock from the pan.