Name: Roast vegetables with warm lemony saffron butter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram baby carrots in mixed colours, trimmed and lightly peeled; 1/2 eggplant, skin on, cut into large, bite-sized pieces; 2 small red onions, quartered; 10 yams, halved lengthways; 1 tablespoon olive oil; 1/2 teaspoon sea salt; 250 gram round green beans, halved lengthways; Saffron butter; 50 gram butter; 1 teaspoon caraway seeds; 2 good pinches saffron threads; 2-3 sprigs fresh thyme, leaves stripped; squeeze lemon juice

Roast vegetables with warm lemony saffron butter

Everyone's favourite side dish get a delicious kick in this simple yet impressive recipe. Vegetables are roasted to perfection then served drizzled with a warm lemony saffron butter sauce

Serves 4

Cook

25M

Ingredients

250 gram baby carrots in mixed colours, trimmed and lightly peeled

1/2 eggplant, skin on, cut into large, bite-sized pieces

2 small red onions, quartered

10 yams, halved lengthways

1 tablespoon olive oil

1/2 teaspoon sea salt

250 gram round green beans, halved lengthways

Saffron butter

50 gram butter

1 teaspoon caraway seeds

2 good pinches saffron threads

2-3 sprigs fresh thyme, leaves stripped

squeeze lemon juice

Method

1.Preheat the oven to 185°C. Line a large roasting tray with baking paper and arrange the prepared carrots, eggplant pieces, onions and yams on it. Drizzle with olive oil and sprinkle with sea salt.

2.Roast for 15-20 minutes or until vegetables start to caramelise and become tender, tossing once or twice to ensure even cooking. Add the beans for the last 5 minutes of cooking.

3.While vegetables finish cooking, prepare the saffron butter (see recipe, below)

4.Arrange vegetables on a serving platter and drizzle with warm saffron butter.