Roast vegetables

Recipe from: 12/12/2002 12:00:00 AM
Ingredients 6
Servings 2


Serving Change
  • 1
    cauliflower, broken into florets
  • 1
    head of broccoli, broken into florets
  • 250
    young carrots with tops, scraped
  • flavoured salt
  • mustard seeds
  • olive oil


Arrange the vegetables in a single layer in an ovenproof dish, sprinkle with flavoured salt and mustard seeds and drizzle with olive oil.
Roast at 200 °C until just done but still crisp.
Moisten with walnut salad dressing (see recipe for roast beetroot with walnut dressing) and cool to room temperature.

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