Roasted spring vegetables
These roasted spring vegetables go really well with a roast joint – poultry, lamb, beef or pork. You can also serve them with baked fish or vegan meatballs.
Ingredients
Method
- Cut the potatoes into 50mm thick slices. Slice the carrots and leek too. Cut off the woody ends of the asparagus.
- Mix the butter with the chopped dill, garlic and lemon zest.
- Lay the potato, leek and carrot slices in a roasting tin. Crumble some of the butter on top, then add the second layer of vegetables. Add more butter, season with salt and pepper, then put the tray in a preheated oven (to 180°C) and bake for 10 minutes. Baste with the jus and turn over the veggies that are too brown. Bake for another 10 minutes.
- Meanwhile, rub the asparagus with the remaining butter mixture.
- Turn over the veggies again, then lay the asparagus on top of them. Add the lemon juice and bake for another 10 minutes or until tender.
- Serve warm.