Roasted but­ter­nut with pome­gran­ate and pe­cans

Women's Health (South Africa) - - THESE FIVE SOUTH AFRICAN WOMEN ARE DOING AMAZING T -

2 but­ter­nuts, peeled and chopped into 2 to 3cm cubes 1 tbsp olive oil ¼ tsp cayenne pep­per ½ tsp cin­na­mon 2 tbsp honey Salt and pep­per

TO SERVE

1 cup raw pe­cans 2 tsp co­conut oil 1 tbsp honey ½ cup pome­gran­ate ar­ils Hand­ful baby leaves (like lamb’s let­tuce) or mi­cro herbs 1. Pre­heat the oven to 200°C. Toss the but­ter­nut cubes with the oil and spices and place on a bak­ing-pa­per-lined bak­ing tray. Driz­zle the honey over, season and roast un­til cooked through, 30 to 40 min­utes. 2. While the but­ter­nut is roast­ing, toss the pe­cans with the co­conut oil and honey and place on a sep­a­rate bak­ing tray. Add to the oven for 10 min­utes and re­move once fra­grant. 3. When the but­ter­nut is ready, plate with the leaves, sprin­kle the nuts and pome­gran­ate ar­ils over and serve.

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