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Roasted Vegetables Medley

Winter is coming and it is time to get excited by the colours and tastes of the seasonal butternut squash, parsnips, cauliflower and many more. Why not head down to Farmer’s Market this weekend and grab any of the vegetables that catch your fancy. Just put together the a fresh paste, coat the vegetables nicely on all sides, and you are guaranteed to convince even a carnivore to enjoy some fresh produce. 

Roasted Vegetable

The following recipe works perfectly, but any variation is fine should you not have all the spices at home:

  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 red chili
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 garlic cloves
  1. Chop the garlic and the chili roughly
  2. Put the seeds, pepper and salt into a pestle and mortar and crush the ingredients
  3. Add the garlic and the red chili to the mortar and combine the ingredients
  4. Add the olive oil and mix well

When you cut the vegetables, make sure you take into consideration the different cooking times. For a 40min roast at 220°C in the oven, you should roughly go by the following guidelines:

Butternut Squash: 2-inch pieces

Carrots: 1 ½ inch pieces

Onions: 12 wedges

Fennel: 12 wedges

Potatoes: 1-inch pieces (pre-boiled)

Cauliflower/Broccoli: 1 ½ – 2-inch florets

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