Roast Vegetables
Adapted from:
Kumari Kooks
Ingredients
| Quantity | Ingredient |
|---|---|
| 5 | Carrots (cut into wedges) |
| 8 | Tenderstem Broccoli |
| 1 | Onion (cut into wedges) |
| 1 | Red Bell Pepper (sliced) |
| 1 tbsp | Honey |
| 2 tbsp | Olive Oil |
| 1 tsp | Cumin Powder |
| Handful | Rosemary Sprigs |
| Handful | Thyme Sprigs |
| 2 cloves | Garlic (sliced) |
Instructions
- Chop up all the vegetables, apart from the tenderstem broccoli.
- Place them into a bowl and add olive oil, salt, pepper, garlic, and the cumin.
- Separate the rosemary and thyme leaves from the sprigs and sprinkle them over the vegetables. Drizzle the honey over the vegetables.
- Toss everything together to ensure the vegetables are well coated.
- Place vegetables on baking tray and roast in the oven at 180 for 40 minutes, stirring the vegetables halfway.
- Serve with your favourite choice of protein and carbs :)