250g baby carrots 4 beetroot's, scrubbed and qaurtered 1 medium sized butternut, sliced 4 medium sweet potatoes, scrubbed and quartered 60 ml (1/4 cup) Flora Gold Handful of sage, chopped 3 garlic cloves, chopped finely 100g flaked almonds Handful of thyme
Preparation (for 6 portion) for
VEGETABLE BAKE TRAY WITH GARLIC AND ALMONDS
- Preheat the oven to 220°C.
- Combine the Flora Gold, sage and garlic in a small bowl.
- Place the baby carrots, beetroot’s, butternut and sweet potatoes on a large roasting pan. Season with salt and top with some of the Flora Gold mixture. Roast in the oven for 30 minutes.
- Dot with the rest of the Flora mixture and sprinkle the almonds over. Place it back to roast for a further 15 minutes or until golden brown. Serve with fresh thyme.