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

By Jo Wilcox
  • 25 mins cooking
  • Serves 4
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  • 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


  • 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.
Saffron butter
  • 5
    Combine the butter, caraway seeds and saffron in a small saucepan and heat until just melted and warm. Stir through the thyme and lemon juice.

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