Serves: 8
Prep time:
Cook time: Ready in about 1 hour
Syns per serving:

Green: ½
Original: ½
Extra Easy: ½

Ingredients:

1 large butternut squash, peeled and cut into 2cm/¾in pieces
454g carrots, cut into 2cm/¾ in pieces
4 medium red peppers, deseeded and cut into 2cm/¾in pieces
300g bag shallots, halved if large
Juice of 1 large lemon
1 tbsp chopped rosemary
1 tsp ground cinnamon
2 level tsp clear honey
Salt and freshly ground black pepper
1 tbsp freshly chopped parsley and rosemary sprigs, to garnish


Method:

1. Preheat the oven to 200°C/Gas 6. Place all the vegetables in a large bowl.

2. In a small bowl mix together the lemon juice, chopped rosemary, ground cinnamon and honey to make a dressing. Toss the dressing into the vegetables, mixing well to ensure that all the vegetables are completely coated.

3. Pile the vegetables onto a large flat baking sheet lined with baking parchment, season to taste, cover with foil and cook for 20 minutes. Remove the foil, turn the vegetables over and bake for a further 20 minutes until tender and lightly browned. Drain well and serve garnished with chopped parsley and rosemary sprigs.

Tip: This dish can be prepared the day before. Prepare the vegetables as described, toss them in the lemon and honey mixture, then cover and chill until ready to cook.