Roast vegetables with saffron butter
READY IN 25 minutes SERVES 4 VEGETARIAN GLUTEN FREE
250g baby carrots in mixed colours, trimmed and lightly peeled ½ eggplant, skin on, cut into
large, bite-sized pieces 2 small red onions,
quartered 10 yams, halved lengthways 1 Tbsp olive oil ½ tsp sea salt 250g round green beans,
1 Preheat the oven to 185°C. Line a large roasting tray with baking paper and arrange the prepared
carrots, eggplant pieces, onions and yams on it. Drizzle with olive oil and sprinkle with sea salt. 2 Roast for 15-20 minutes or until vegetables start to caramelise and become tender, tossing once or twice to ensure even cooking. Add the beans for the last 5 minutes of cooking. 3 While vegetables finish cooking, prepare the saffron butter (see recipe, right) 4 Arrange vegetables on a serving platter and drizzle with warm saffron butter.