Caramelised vegetable medley

SERVES 4-6

A tray of vegetables really can be a wonderful main event, accompanied by a salad and some crusty bread, or served as a side to meat dishes. This mix is like medicine on a tray – Brussels sprouts are a wonder of nature, contributing to heart health, giving anti-inflammatory qualities and they’re dense with the essential nutrients and vitamins that our bodies need to function well. As for carrots and parsnips, they’re not just delicious when caramelised, but they’re also full of minerals such as calcium and magnesium and plenty of other vitamins that are good for our bones, hearts and nervous system. Yams? Well they’re just lovely as a slightly tart note to balance out the sweetness. Yum!

Mix of 4- 6 parsnips

and carrots

12 Brussels sprouts

12 yams, washed well

3- 4 tbsp olive oil

1 tsp sea salt

4 spring onions

2 tbsp pomegranate molasses Zest from 1 orange

1 Preheat oven to 180oC.

Line a shallow baking tray with baking paper. 2 Prepare the vegetables by peeling and cutting to a similar size and thickness as the yams. Nip the stalk ends of all the Brussels sprouts and cut a small cross in each or halve the larger ones.

3 Toss all the vegetables with the oil and salt, then tumble out onto the prepared tray.

4 Bake for 40 minutes, then add the spring onions and drizzle over the molasses. Toss and spread out into one layer again and bake for a further 10-15 minutes.

5 Grate over the orange zest and serve.