Source: Coles Magazine
Serves: 4 - Prep 10 mins - Cooking 45 minutes
Ingredients:
1/4 cup honey
1/4 cup olive oil
1 tbsp boiling water
1 tbsp red wine vinegar
1 bunch Dutch carrots, trimmed, scrubbed
4 small parsnips, peeled, halved
1 swede, peeled, cut into thin wedges
4 sprigs rosemary
375 g broccoli, cut into large florets
1/2 cup hazelnuts, toasted, coarsely chopped
Chargrilled French-trimmed Coles Australian Lamb Cutlets, to serve
Serves: 4 - Prep 10 mins - Cooking 45 minutes
Ingredients:
1/4 cup honey
1/4 cup olive oil
1 tbsp boiling water
1 tbsp red wine vinegar
1 bunch Dutch carrots, trimmed, scrubbed
4 small parsnips, peeled, halved
1 swede, peeled, cut into thin wedges
4 sprigs rosemary
375 g broccoli, cut into large florets
1/2 cup hazelnuts, toasted, coarsely chopped
Chargrilled French-trimmed Coles Australian Lamb Cutlets, to serve
- Preheat oven to 220ºC or 200ºC fan.
- Place the honey, oil, boiling water and vinegar in a small bowl and stir until the honey dissolves.
- Arrange the carrots, parsnip and swede, in a single layer, in a large roasting pan. Sprinkle with rosemary sprigs and drizzle over the honey mixture. Season and roast for 15 minutes.
- Add the broccoli and toss to coat in the honey mixture. Bake for a further 30 minutes or until the vegetables start to caramelise. Sprinkle with hazelnut. Serve with lamb.
Per serve: 701 cals * 51.3 g protein * 39.2 fat (8.2 sat fat) * 32g carbs * 10.5 g fibre