Roast baby vegetables

6 servings Preparation: 15 mins, Cooking: 30 mins By Food24
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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
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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

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