Spiced Roasted Autumn Vegetables
6
50
MINS
MINS
Metric
Imperial
INGREDIENTS
| 25g | Trex |
| 1 | Small butternut squash, peeled, deseeded and cut into chunks |
| 450g | Potatoes, scrubbed and cut into small chunks |
| 450g | Small carrots, trimmed and scrubbed |
| 2 | Medium parsnips, scrubbed and cut into chunks |
| 2 | Courgettes, thickly sliced |
| Salt and freshly ground black pepper | |
| 1 tsp | Cumin seeds |
| 4 | Small garlic cloves, left whole |
| 1 | Fresh red chilli, deseeded and thinly sliced |
Method
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Put the Trex into a large roasting tin and heat in the oven until melted.
Add all the vegetables to the roasting tin and toss to mix and coat lightly in the Trex. Season with salt and freshly ground black pepper, then add the cumin seeds, garlic and chilli. Roast for 45-50 minutes, turning the vegetables halfway through the cooking time. Check that the vegetables are tender, allowing a few more minutes, if necessary.
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