This recipe forms part of the August 18 meal planner created in partnership with New World. Roasted veg will keep for five days in the fridge ready for you to toss through pasta, use as a salad base for warm winter salad on cheesy polenta, or sandwich filling, combine with egg for a frittata or quiche, or blend into soup. They could also be chopped more and fried as a vegetable hash. Reheat in a baking tray in a 200C oven for 10-15 minutes to serve hot.
Ingredients
| 5 | Yams |
| 12 | Brussels sprouts |
| 1 | Kumara, scrubbed |
| 1 | Leek, rinsed of dirt |
| 1 | Courgette |
| 3 cloves | Garlic, or up to 5 cloves, crushed to a paste with 1 tsp of sea salt flakes |
| 1 small knob | Fresh ginger, finely grated |
| 2 Tbsp | Chopped fresh herbs, use what's available; thyme, oregano, marjoram |
| 1 drizzle | Olive oil |
| 2 Tbsp | Honey |
| 10 | Vine tomatoes, halved |
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Directions
- Chop yams, brussels sprouts, kumara, leek and courgette into even-sized wedges. Add garlic, ginger and herbs, drizzle with olive oil and honey and toss together well.
- Place on a baking paper-lined roasting dish and top with the tomatoes, cut side up. Season liberally with sea salt flakes and freshly ground black pepper and roast in a 200C oven until all the vegetables are tender, and the tomatoes have condensed.
- Remove from oven and serve as a warm salad (see Warm winter salad on cheesy polenta recipehere) or cool before refrigerating for later use.
This recipe forms part of the August 18
created in partnership with New World.
