Roasted Vegetable Bake


150g Baby Carrots
60g Tenderstem® Broccoli
60g Fine Beans (Trimmed)
250g Baby Potatoes
200g Brussel Sprouts
100g Butternut Squash
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
1 tbsp Fresh Sage
1/2 Bulb of Garlic
4 tbsp Olive Oil
Salt and pepper (to taste)
1. Wash all your vegetables, cut the Brussel sprout in half, cut the butternut squash into thin slices and roughly chop the fresh herbs.
2. Boil enough salted water and cook the potatoes. Remove once cooked and in the same water cook the sprouts, carrots, fine beans, Tenderstem® and butternut squash for 3 minutes. Drain and immerse everything in ice cold water to prevent discolouring, when cool, drain the water.
3. Cut the garlic bulb in half and toss the vegetables with oil, garlic, herbs and seasoning.
4. Use a cast iron pan to gently sauté the vegetables until golden.
5. Transfer the pan to the oven and bake at 180° for 20 minutes.


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