Servings
4
Prep time
Cook time
Recipe
Ingredients
- 300g baby carrots, whole or sliced
- ¼ tsp Dijon mustard
- 600g white potatoes, peeled & sliced
- ¼ tsp Dijon mustard
- 1 small butternut squash pumpkin, peeled, seeded & cubed
- 250g Brussels sprouts, halved
- 250g purple Brussels sprouts, halved
- ½ cup olive oil
- 10 sage leaves
- 5 thyme sprigs
- 2 fresh rosemary sprigs
- Salt & pepper
- 2 cups milk of choice
- 1 vegetable broth cube
Method
- Preheat oven to 200°C. Line 2 large baking trays with parchment paper.
- In a large bowl, toss the vegetables (except for the Brussels sprouts) with the olive oil, sage, thyme and rosemary. Season generously with salt and pepper. Spread the vegetables onto 1 of the prepared baking trays. Set aside.
- Remove the roasts from the packaging and place them onto one of the prepared trays. Set a timer for 45 mins. Place both trays into the oven. After 30 mins, toss the veggies. At this point, stir in the Brussels sprouts. Cook the veggies for a further 25 mins or until the vegetables are tender and golden.
- Meanwhile, to prepare the gravy, add a splash of milk to a saucepan together with the cashew butter. On medium heat, whisk to dissolve the cashew butter. Add the remaining milk while whisking. Add the remaining ingredients. Bring to a simmer on low-medium for approx. 5 mins.
- When ready to serve, assemble the roasts onto a serving platter surrounded by the tender veggies. Pour over the gravy.
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