
Rosemary & thyme roasted vegetables
Serves 1-2 Ingredients: • 1 fennel bulb • 8-10 baby carrots • 1/3 butternut squash • Olive oil to drizzle • ¼ cup fresh chopped rosemary • 2 tablespoons fresh thyme leaves • 1 tablespoon salt Method: 1. Preheat the oven to 200°C. 2. Trim and cut the fennel bulb into 10-12 wedges; wash the baby carrots; wash, peel and cut the butternut squash into 3cm […]
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