Roast baby vegetables

Fairlady
6 servings Preparation: 15 mins, Cooking: 30 mins By Food24
Tap for method
Tap for method

Ingredients (8)

400 g carrots — baby
400 g fennel — baby, bulbs
200 g leeks — baby
4 cabbage — halved
2 Tbs mustard — seeds
1/3 cup fresh chillies — 573
250 g pancetta — cubed
sea salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180°C. Place the vegetables on a baking tray, sprinkle with mustard seeds and drizzle with olive oil. Season and bake in the oven for 30 minutes, or until tender.

Heat a frying pan, cook the pancetta until crispy, drain on paper towel.

To serve:
Place the vegetables on a platter, sprinkle with pancetta.

Words and image: Fairlady

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.