ROASTED WINTER VEGETABLES WITH BALSAMIC AND POMEGRANATE

SERVES 8

1kg butternut squash, peeled, deseeded and cut into chunks

200g Brussels sprouts, trimmed and halved 300g baby rainbow carrots, peeled and topped

1 yellow pepper, cut into wide strips

3 tbsp olive oil

2 tsp coriander seeds, toasted in a dry pan and lightly crushed in a pestle and mortar salt and freshly ground black pepper balsamic glaze

Preheat the oven to 200C/180C fan/gas 6.

Toss the squash, sprouts, carrots and pepper with the olive oil, coriander seeds, salt and pepper. Spread out on two shallow, lined baking trays and roast for 40-45 minutes or until soft and charring at the edges.

Cool slightly and then transfer to a serving dish.

Drizzle with balsamic glaze, scatter with pomegranate seeds and rocket leaves.

HHHH

4 tbsp pomegranate seeds a small handful of rocket leaves