Rosemary & thyme roasted vegetables

Serves 1-2


• 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


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 cubes.

3. Arrange the fennel bulb, squash and carrots on a roasting tray. Drizzle with olive oil to coat, sprinkle the rosemary, thyme and salt over and thoroughly mix.

4. Roast in the oven for 20-30minutes or until tender and lightly golden.