• Approx 500g brussel sprouts
• 1 head broccoli, cut into florets
• 3 courgettes, cut into thick strips on a slight diagonal
• ¼ cup fresh hazelnuts, roughly chopped
• 2 tbsp olive oil for roasting, ¼ cup olive oil for the dressing
• 1 tsp chilli flakes
• Flaky sea salt and cracked black pepper
• Zest and juice of one lemon
• Small bunch fresh mint, roughly chopped
• Small bunch fresh parsley, roughly chopped
• 2 garlic cloves, peeled and finely chopped
• 1 tsp Dijon mustard
1. Preheat your oven to 190C. Place all vegetables in a roasting tray and drizzle over olive oil. Add salt and pepper, chilli flakes, hazelnuts and a half the lemon zest.
2. Place the tray in the top half of the oven and roast for 20 minutes.
3. For the dressing, in a small bowl whisk together the ¼ cup olive oil, the juice of the lemon and remaining zest, salt and pepper, garlic and mustard. Stir through the herbs and whisk again.
4. Serve the vegetables hot out of the oven, or warm, with the dressing drizzled over.
