Spiced Roasted Autumn Vegetables

Serves: 6

Bake Time: 50 mins

SUITABLE FOR VEGETARIANS

DAIRY FREE

EGG FREE

INGREDIENTS

25g1oz	Trex
11	Small butternut squash, peeled, deseeded and cut into chunks
450g1lb	Potatoes, scrubbed and cut into small chunks
450g1lb	Small carrots, trimmed and scrubbed
22	Medium parsnips, scrubbed and cut into chunks
22	Courgettes, thickly sliced
	Salt and freshly ground black pepper
1 tsp1 tsp	Cumin seeds
44	Small garlic cloves, left whole
11	Fresh red chilli, deseeded and thinly sliced

METHOD

Step 1
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.

Step 2
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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