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Roasted Autumn Veg Bowl with Garlic & Herb Butter

A recipe by @gourmet_meg

50 mins Serves 2

Buy the butter here

Ingredients

For the roasted veg

250g butternut squash

2 carrots

1 small parsnip

1 medium beetroot

1 tbsp olive or rapeseed oil

1 tsp dried rosemary

A good pinch of salt and black pepper

For the croutons

2 slices of sourdough bread

50g All Things Butter Garlic & Herb

Smokey tahini dressing

2 tbsp tahini

1 tsp honey

1 tsp paprika

Juice of ½ a small lemon

A good pinch of salt and pepper

Warm water to loosen

Method

Step 1

Preheat the oven to 200 degrees. Peel and cube the squash, carrots, parsnip and beetroot.

Step 2

Add the veg to a roasting tray with oil, dried rosemary, salt and pepper. Toss well and roast for 35-40 minutes, turning halfway.

Step 3

Cut the sourdough into small cubes. Melt the Garlic & Herb butter in a saucepan over a low heat, then stir through the chunks of bread until evenly coated.

Step 4

Transfer to a baking tray and bake for 10-12 minutes until golden and crispy.

Step 5

Mix the dressing ingredients in a small bowl until smooth.

Step 6

Serve the roasted veg in a bowl or on a plate, then drizzle over the dressing and scatter over the croutons. Enjoy!

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Roasted Autumn Veg Bowl with Garlic & Herb Butter

Ingredients

For the roasted veg

For the croutons

Smokey tahini dressing

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Ingredients

For the roasted veg

For the croutons

Smokey tahini dressing

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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Salted

Unsalted

Garlic & Herb