Roasted butternut and beetroot with warm spices

Tamara West

Serve these straight up for vegetarians or with slices of roast meat or sausages.

Ingredients

1 kg	Butternut pumpkin (Main)
3	Beetroot, peeled
4 Tbsp	Olive oil
1 Tbsp	Balsamic vinegar, or red wine vinegar
1 tsp	Caraway seed
1 tsp	Cumin seeds
½ tsp	Ground coriander
¼ tsp	Cayenne pepper

Directions

1. Heat the oven to 200C. Line a large shallow roasting dish with baking paper.
2. Cut butternut pumpkin into thick wedges, remove seeds and skin. Cut again into smaller wedges (about 1cm thick). Cut beetroot into similar-sized wedges. Place in a large bowl, pour in 2 Tbsp of the olive oil and season with salt and freshly ground black pepper, tossing well to combine.
3. Spread on to the prepared tray and place in the oven to roast for 40-45 minutes or until tender. Remove from the oven and sprinkle with balsamic or red wine vinegar.
4. Pour the remaining 2 Tbsp of oil into a small saucepan, add spices and stir until aromatic. Pour over roasted vegetables.
5. Serve with pan-fried sausages and a green vegetable of your choice.