Roast Veg

Here’s a lovely way to have Sunday lunch, now since we were entertaining one of our lovely friends we decided to have just the one glass of fizz – well it is Sunday after all ;-).  

Roast Veg
Serves 4
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Ingredients
  1. 1/2 Butternut Squash
  2. 1 - 2 Large Carrots
  3. 1/2 Swede
  4. 3 - Roasting Potatoes (skin on is best)
  5. 1/2 Cauliflower
  6. Tbsp. Olive oil
  7. Tsp Cumin
  8. Tsp Chili flakes
  9. Salt & pepper
  10. Drizzle honey
  11. Pumpkin seeds
Instructions
  1. Pre-heat over to 180 degrees
  2. In an oven proof dish add the Olive oil,
  3. Add all veg apart from cauliflower and coat in the oil, add cumin, chili & salt and pepper. Bake in middle of the over for 15 - 20 minutes.
  4. Add the cauliflower and drizzle with honey shake to coat all ingredients again and bake for a further 15 - 20 minutes or until all veg are cooked through.
  5. In a dry no stick frying pan roast the pumpkin seeds.
  6. Transfer roast veg into a serving dish and sprinkle with the pumpkin seeds and chives and serve.
  7. A versatile one pot dish that can be served with baked gammon, roast chicken or salmon. Alternatively sprinkle with feta cheese or grilled halloumi.
Notes
  1. A versatile one pot dish that can be served with baked gammon, roast chicken or salmon. Alternatively sprinkle with feta cheese or grilled halloumi.
Liv Life http://livlifecoaching.co.uk/

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