Roasted Vegetables

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Roasted Vegetables

Print Recipe

Done in 30 minutes and serves 4 – this wholesome meal has lemon and garlic to add a zesty and light flavour to delight the taste buds. Great for getting one of your 5-a-day.

  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R389

Ingredients

Units Scale

For the vegetables
1.2 kg colourful carrots
1 organic lemon

1 garlic clove, finely chopped

100 ml olive oil

100 g Sunweet prunes

Salt, freshly ground pepper

For the dip:
250 g sour cream

100 g Sunsweet  prunes

Salt and pepper

Also:
Ovenproof dish

Instructions

  1. Peel carrots and cut in half lengthways. Rinse lemon under hot water, finely grate the rind and squeeze out the juice. Mix the carrots well with the lemon rind and juice, the garlic, olive oil and prunes. Add salt and pepper.
  2. Tip the carrot mix into a large ovenproof dish and bake in a preheated oven (electric oven: 200°C/fan: 175°C) for 15-20 minutes.
  3. In the meantime, finely blend the sour cream with the prunes and salt and pepper. Serve the carrot mix with the sour cream dip.

Notes

MK2

Nutrition

  • Calories: 680
Print

Roasted Vegetables

Print Recipe

Done in 30 minutes and serves 4 – this wholesome meal has lemon and garlic to add a zesty and light flavour to delight the taste buds. Great for getting one of your 5-a-day.

  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R389

Ingredients

Units Scale

For the vegetables
1.2 kg colourful carrots
1 organic lemon

1 garlic clove, finely chopped

100 ml olive oil

100 g Sunweet prunes

Salt, freshly ground pepper

For the dip:
250 g sour cream

100 g Sunsweet  prunes

Salt and pepper

Also:
Ovenproof dish

Instructions

  1. Peel carrots and cut in half lengthways. Rinse lemon under hot water, finely grate the rind and squeeze out the juice. Mix the carrots well with the lemon rind and juice, the garlic, olive oil and prunes. Add salt and pepper.
  2. Tip the carrot mix into a large ovenproof dish and bake in a preheated oven (electric oven: 200°C/fan: 175°C) for 15-20 minutes.
  3. In the meantime, finely blend the sour cream with the prunes and salt and pepper. Serve the carrot mix with the sour cream dip.

Notes

MK2

Nutrition

  • Calories: 680
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Print

Roasted Vegetables

Print Recipe

Done in 30 minutes and serves 4 – this wholesome meal has lemon and garlic to add a zesty and light flavour to delight the taste buds. Great for getting one of your 5-a-day.

  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R389

Ingredients

Units Scale

For the vegetables
1.2 kg colourful carrots
1 organic lemon

1 garlic clove, finely chopped

100 ml olive oil

100 g Sunweet prunes

Salt, freshly ground pepper

For the dip:
250 g sour cream

100 g Sunsweet  prunes

Salt and pepper

Also:
Ovenproof dish

Instructions

  1. Peel carrots and cut in half lengthways. Rinse lemon under hot water, finely grate the rind and squeeze out the juice. Mix the carrots well with the lemon rind and juice, the garlic, olive oil and prunes. Add salt and pepper.
  2. Tip the carrot mix into a large ovenproof dish and bake in a preheated oven (electric oven: 200°C/fan: 175°C) for 15-20 minutes.
  3. In the meantime, finely blend the sour cream with the prunes and salt and pepper. Serve the carrot mix with the sour cream dip.

Notes

MK2

Nutrition

  • Calories: 680

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