Sweet and savoury roasted vegetables
Sweet and savoury roasted vegetables
Although no meat,
this is a meal in itself ! Requires: heavy based roasting pan, medium to hot
oven - (gas 6-7). Serves 2 Ready in 45 mins to 1 hour & 15 mins
Ingredients
2 cloves of garlic - cut into slithers (optional)
1 butternut squash - split in half lengthways and de-seeded
1 large red onion - cut into segments
olive oil - a good drizzle to coat
balsamic vinegar - a good drizzle to coat
runny honey - one tablespoon
1 bulb of fennel - cut into segments
1 punnet of cherry tomatoes
1 packet of fine asparagus tips
any fresh herbs you have
1 red pepper
1 yellow pepper
salt and pepper
Instructions
1. Pre-heat the oven with the roasting tray on the top shelf
2. Bring the roasting tray out of the oven
3. Lay the two halves of butternut squash cut side up on the tray
4. Sprinkle the other vegetables on and around the butternut squash
season to taste
5. Mix together the honey, balsamic vinegar, and olive oil and herbs - pour the mixture over the vegetables
6. Roast until the squash can be pierced easily with a knife - time depends on size of the squash (minimum 45 mins)
7. Tumble the vegetables in the roasting pan every 20 mins.
Optional extras: add chopped bacon for the remaining 30 mins; or top with shaved parmesan cheese after plating up; or sprinkle finished dish with cubed feta cheese