The ultimate veggie bake…
Roasted Vegetable bake with baby carrots, Tenderstem® broccoli, fine beans and fresh herbs which can all be found in our Christmas veg box.
Details
Servings
4 servings
Dietary
Plant Based
Prep time
10 minutes
Cooking time
20 minutes
Print
Ingredients
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)
Directions
- Wash all your vegetables, cut the Brussel sprouts in half, cut the butternut squash into thin slices and roughly chop the fresh herbs.
- 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.
- Cut the garlic bulb in half and toss the vegetables with oil, garlic, herbs and seasoning.
- Use a cast iron pan to gently sauté the vegetables until golden.
- Transfer the pan to the oven and bake at 180° for 20 minutes.