Keeping it really simple with this one - roasted roots with honey, orange zest and rosemary, tossed with a few cherry tomatoes and butter beans. It was delicious and filling, sweet and creamy, and very orange!
Simply roast the root veggies for about half an hour to 40 minutes, drizzled with olive oil, a bit of honey, some orange zest and some rosemary. For the last 5 minutes of cooking, add the drained beans and some halved cherry tomatoes. Serve with extra olive oil, a dusting of chilli flakes and a blob of creme fraiche for extra creaminess.
Roots for roasting: carrots, squash and onions
1 tin butter beans
Rosemary (chopped, fresh or dried)
Honey (a couple of teaspoons)
Orange zest (about 1 orange)
A handful of cherry tomatoes
Simply roast the root veggies for about half an hour to 40 minutes, drizzled with olive oil, a bit of honey, some orange zest and some rosemary. For the last 5 minutes of cooking, add the drained beans and some halved cherry tomatoes. Serve with extra olive oil, a dusting of chilli flakes and a blob of creme fraiche for extra creaminess.
Roots for roasting: carrots, squash and onions
1 tin butter beans
Rosemary (chopped, fresh or dried)
Honey (a couple of teaspoons)
Orange zest (about 1 orange)
A handful of cherry tomatoes
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