Summer roasted veggies recipe

Calories
151

Fat
6.1g

Saturates
0.9g

Protein
2.5g

Carbs
23g

Calories
151
Fat
6.1g
Saturates
0.9g
Protein
2.5g
Carbs
23g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
151
Fat
6.1g
Saturates
0.9g
Protein
2.5g
Carbs
23g

American

Summer roasted veggies

Prep Time
10 Mins
Cook Time
30 Mins
Serves
4

About

Keep the flavour of root vegetables alive this summer with this versatile side dish

Ingredients

4 Carrots
4 Zucchini
300g Mushrooms
10 Baby squash
1 tbsp Butter
1 tbsp Honey
2 tbsp Chives
1 tbsp Parsley
1/2 tsp Salt and pepper

Method

Heat butter in a large saucepan. Add vegetables and toss over moderate heat.
Add honey, herbs and continue cooking, tossing vegetables for five minutes.
Cook the halved butternut squash face down until golden brown on top.
Cook veggies in the oven at 170°C for 20 minutes.

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Summer roasted veggies

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