Sides

Roasted Garlic Vegetables

Garlic and roasted vegetables are a match made in heaven.

Serves: 4.
Prep Time: 5 minutes.
Cooking Time: 55 minutes.

Ingredients

• 60g butter
• 2 tsp caraway seeds or cumin seeds
• 2 bunches Dutch carrots, trimmed, peeled
• 250g baby Brussels sprouts
• 750g parsnips, trimmed, peeled, quartered lengthwise
• 1 tbsp red wine vinegar

Cooking Instructions

• Preheat oven to 200°C. Place the butter and caraway seeds, or cumin seeds, in a baking dish. Roast in oven for 5 minutes.
• Add the baby Brussels sprouts, carrots, parsnip and vinegar. Season with salt and pepper. Stir to coat. Roast for 45-50 minutes or until the vegetables are golden and tender. Serve.