Seasonal Recipes

Saffron and Sesame Roasted Vegetables

Serves 4

2kg mixed root vegetables
200ml natural yoghurt, for serving
1 handful of fresh herbs, roughly chopped
2 wedges of lemon
Marinade
4 tbsp olive oil
3 tbsp honey or maple syrup
2 pinches saffron powder
seasalt
black pepper
50gm sesame seeds
1 sprig of rosemary

 

Method

Oven 220C
Peel and cut vegetables and place in bowl.
Whisk marinade ingredients and pour over vegetables to coat.
Spread on baking sheet and roast for about 30 minutes or until golden. (shake vegetables midtime to make sure the vegetables are roasted evenly)
Remove from oven and top with extra sesame seeds.
Serve with yoghurt on the side or on top. Squeeze lemon and scatter fresh herbs. 

 

Source : Green Kitchen Stories