Roast veg­eta­bles with saf­fron but­ter

Taste - - Eat -

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,

halved length­ways

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.

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