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.

Spiced Roasted Autumn Vegetables

Spiced Roasted Autumn Vegetables

6

Serves: 6

50
MINS

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
METRIC IMPERIAL

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.

BAKE MODE

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