Oh hi there, autumn!
It’s time to welcome the new season, and there’s no better way than with this hearty medley of nutritious roast veggies.
Combining rich vegetables with aromatic herbs, it’s a versatile dish you can enjoy alone or as a delicious side with grilled chicken or tofu.
Get creative with the choice of spices, and you’ll FALL for this meal at first bite.
Overview:
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4 people
Ingredients:
1 small butternut squash, peeled, deseeded & diced
2 tomatoes, diced
90g cabbage, thinly sliced
90g broccoli florets
2 medium potatoes, diced
1 swede, peeled & diced
1 courgette, diced
4 spring onions, chopped
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt & pepper, to taste
50g Parmesan, grated
Instructions:
Preheat the oven to 220°C.
Prepare all your veg and put in a large mixing bowl.
Add the oil and toss until all the veg is evenly coated.
Sprinkle with the garlic, herbs and seasoning, and toss again until the veg is evenly coated.
Put the veg in a single layer on a baking sheet or roasting tin.
Roast for 20 to 25 minutes, turning the veg over halfway through, until everything feels tender.
Sprinkle with Parmesan and roast for another 5 minutes, until the veggies are golden-brown and the cheese has melted and started to crisp.
Remove from the oven and let it cool slightly before serving.
Tips:
For a vegan-friendly version, just remove the Parmesan or switch it for non-dairy cheese.